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.
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.
22 Reviews for Chickpea, Spinach & Squash Gnocchi
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.
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.
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.
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.