It was terrible at best. Everything in it we love but all together was just awful. Never again will I waste good ingredients on this dish. Such a disappointment. I'm still wondering how it got such great reviews.
Chickpea, Spinach & Squash Gnocchi
From EatingWell: September/October 2010
Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi. We prefer the texture of shelf-stable gnocchi, but if sodium is an issue for you, opt for frozen instead. Serve with a glass of chardonnay.
20 Reviews for Chickpea, Spinach & Squash Gnocchi
This was delicious and it helped me finally get my husband to eat veggies (he didn't even miss the meat)! I'm not an accomplished cook by any means, so I always pay close attention to the reviews to learn from others. Here's my two cents sautéed recipe:
I sautéed the gnocchi in the pan longer than the recipe said to get it nice and toasty, probably close to 10 minutes. I think this helped maintain its texture once all the liquid was added.
Currants - couldn't find them, dried or fresh. Ended up using dried Craisen brand cherries. It worked!
I used all of the vegetable stock - it cooked down into a nice sauce, and I didn't have a problem with anything being too mushy.
As much as I love balsamic vinegar, I did NOT like the balsamic reduction - it was far too sweet and overpowered the rest of the dish in my opinion. We ate the leftovers the next day without the reduction and it was 10x better.
I'll definitely make this again!
Oh my goodness! This was lovely! And don't you dare substitute the balsamic with hot sauce...As I was cooking, I kept stealing tastes here and there and it was good, but with the balsamic reduction, it was truly amazing. I added a bit of ground ginger but other than that I made no changes. Definitely making this again.
I changed/substituted quite a few things. I left out the currants completely (since many said the dish was too sweet), added some salt, and made the following substitutions:
-sweet potato for squash
-spinach/arugula blend for spinach
-cilantro (added at the same time as the spinach) for sage
-chicken broth for veggie broth
-hot sauce for balsamic reduction
The hubby and I LOVE this dish with our changes. The arugula helped with the sweetness issue and the hot sauce really finished the dish off nicely. We will definitely make this again.
I made this last night adding 1/2 pound pork apple sausage, using only 1 package of gluten-free gnocchi, and topping with crumbled Gorgonzola cheese. The flavors were delicious and it was relatively easy. I also only used 1 cup of vegetable broth. Make sure to cut the squash into thin strips, otherwise it will take longer to cook. You could also roast it first, then simply bring it to temperature.