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Chickpea, Spinach & Squash Gnocchi

September/October 2010

Your rating: None Average: 3.9 (131 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

09/10/2010
Anonymous

This is a keeper. I used vegetable broth, started with 1 cup, and only added more as desired. I didn't slice the squash but cut it in chunks and used chard instaed of spinach. It was delicious. Used currants, in AZ they are at Sprouts often.

Comments
09/08/2010
Anonymous

Wow. I LOVE this recipe! I didn't have shallots or currants on hand so substituted red onion and dried cranberries, which was delicious.

Comments
09/07/2010
Anonymous

This came out way to watery, and all of the crispness of the fried gnocchi disappeared resulting in some sogginess. I would do rice or something more absorbing instead of gnocchi.

Comments
09/01/2010
Anonymous

This tasted great, good balance of veggies, beans and gnocchi. Very filling. The balsamic vinegar really gave a flavor boost. Would make again. I used dried currants (Sunmaid Zante Currants), they plumped up in the broth and worked out well.

Comments
08/31/2010

This recipe is so easy and very flavorful. The shallots and sage really made this complete. Would be great for Thanksgiving as a non-meat option; taste very seasonal and comforting. I will make it again with the currants...here in AZ they are hard to find out of season.

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