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Chickpea, Spinach & Squash Gnocchi

September/October 2010

Your rating: None Average: 3.9 (141 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

10/24/2014
Everyone loved it!

I followed the recipe as it was but used cranberries instead of currants and it came out great!
The last reviewer didn't enjoy it but maybe their gnocchi wasn't good? Or some of the ingredients weren't fresh? It was absolutely delicious for us. I grated some Parmesan cheese on it and drizzled some good quality balsamic vinegar and it was all eaten up in a flash! Will definitely make this again for a quick healthy week-night meal.

Super easy and healthy
Comments
04/03/2014
Anonymous
I wouldn't make this

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.

Comments
12/18/2012
Anonymous
Easy, savory dish with abundance of good veggies

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!

Unique combo of flavors - a tasty departure from the norm
Comments
10/18/2012
Anonymous
So great!!

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.

Comments
09/02/2012
Anonymous
I didn't like some of the ingredients as written so...

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.

easy to substitute ingredients based on personal taste, quick
Comments (1)

10 comments

norlou wrote 1 year 3 weeks ago

I have to wonder why anyone

I have to wonder why anyone bothers making a recipe when so many ingredients are changed! It's not the same recipe at all.

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