A fantastic fall meal; filling, warming and tasty. I like the touch of sweetness from the currants and will add more next time. Make sure the toast the gnocchi well and not over-cook the squash to keep from getting the texture monotony that others mentioned. The only thing I might change in the future is the chickpeas. Not sure what I would sub . . . perhaps I will just use fewer of them. I felt they overwhelmed the other flavors a bit, which isn’t good since they are a bit bland. Overall, I loved this dish and will make it again.
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
I love each ingredient separately, but this recipe fails to create a cohesive flavor. It's ok, tastes good enough. But I don't think I will ever make it again.
This is the first time I've cooked acorn squash myself. Never liked it when someone else cooked it. I cut it into chunks and peeled, then sliced the chunks to make the peeling easier. I cooked it al dente, not to mush which really helped. Used very mature spinach and only cooked it to just wilting. Used craisins instead of currants and chicken bullion instead of veg broth, since that's what was handy. Just a splash of balsamic from the bottle, and added a small sprinkle of shredded parm on top. I will make this again, full vegan version when our daughter visits in a couple of weeks. Absolutely LOVED everything about this recipe. I'm a squash lover NOW!
I used shelf stable gnocchi and think this makes a big difference. I pan toasted it as well as roasting the squash chunks. You can now find packaged prepped squash chunks in many produce sections if you have difficulty peeling a whole one. Once the gnocchi was toasted, I added the other ingredients and skipped the broth entirely but might consider just adding a bit next time to help the ingredients come together. The balsamic reduction added a nice touch. I also like the other reader's idea of adding walnuts. I plan to try this next time.
I wanted to like this recipe because I love the concept and all the ingredients, but I hated this dish, and couldn't make it past a couple bites. Also, I had a really hard time prepping the squash (peeling, etc, while raw). Did I miss something and do this part wrong? Was it supposed to be raw when I was chopping/peeling the entire squash? My hands were killing me by the end.
The squash, chickpeas and gnocchi are all soft, and create an overly-mushy texture together; the greens ended up overdone and mushy as well; creating an awkward, pasty/stringy combo on the fork. I would never make this again and highly recommend skipping this recipe.
A waste of a good squash.