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Chickpea, Spinach & Squash Gnocchi

September/October 2010

Your rating: None Average: 3.9 (165 votes)

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.



READER'S COMMENT:
"Dozens of good reviews and one of the few negative ones gets posted under the recipe. That is quite misleading. I very much like these ingredients together. It is a good comfort food. "
Chickpea, Spinach & Squash Gnocchi

21 Reviews for Chickpea, Spinach & Squash Gnocchi

12/29/2010
Too Mushy and Sweet

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.

Good idea for quick-prep of squash
Comments (1)

10 comments

Anonymous wrote 2 years 51 weeks ago

Look in your supermarket for

Look in your supermarket for pre-peeled squash :) It's a hand saver! Peeling squash and pumpkins are a pain, though I make it a bit easier by slicing the squash and then peeling it in pieces. Also, you could roast the squash and skip the vegetable broth and just sautee it all together.

11/21/2010
Anonymous

Dozens of good reviews and one of the few negative ones gets posted under the recipe. That is quite misleading. I very much like these ingredients together. It is a good comfort food.

Comments
10/19/2010

This recipe turned out OK for me. The flavors are a bit too sweet for my taste and something about the squash with the gnocchi creates a texture that is not appealing to me personally. I wanted to like this because i saw a similar recipe on Martha but in that recipe they used the squash to make the gnocchi. I prefer the gnocchi recipe 'Skillet Gnocchi with Chard & White Beans" to this one.

Comments
10/13/2010

This was really good. I used whole wheat gnocchi and chicken broth instead of veggie. I didn't put the gnocchi into the broth so it wouldn't get soggy. If you saute dried sage with the garlic, the flavor comes out more. The balsamic reduction makes the dish. I'd like to try it with chard.

Comments
10/01/2010
Anonymous

Fantastic dish! We loved it and easy to make. I added some walnuts on top for a little crunch...made a nice touch.

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