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.
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.
20 Reviews for Chickpea, Spinach & Squash Gnocchi
Wow. I LOVE this recipe! I didn't have shallots or currants on hand so substituted red onion and dried cranberries, which was delicious.
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.
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.
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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