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Chickpea, Spinach & Squash Gnocchi

September/October 2010

Your rating: None Average: 3.9 (126 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 Recipe

20 Reviews for Chickpea, Spinach & Squash Gnocchi

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.

Comments
09/14/2010
Anonymous

LOVED this recipe! I didn't sub anything and even attempted a balsamic reduction for the first time. The flavors in this dish were awesome!

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