Substituted dried cranberries for the currants as I couldn't find them. It worked very well. I also used salt and pepper to season the gnocchi as I was browning them, and salted the veggies when I was sauteeing them. I think those who think the dish is too sweet might find this helpful, with added salt it was perfectly balanced.
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 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.
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.
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!
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.