Chickpea, Spinach & Squash Gnocchi


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.

Cook Time:
35 mins
Total Time:
35 mins
4 servings, 1 1/2 cups each


  • 1 pound frozen or shelf-stable gnocchi

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil

  • 2 cups thinly sliced peeled butternut squash or unpeeled delicata squash (1- to 2-inch-long slices)

  • 1/2 cup sliced shallots (1-2 medium)

  • 2 cloves garlic, minced

  • 1 14-ounce can vegetable broth

  • 2 tablespoons currants

  • 1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed

  • ¼ teaspoon freshly ground pepper

  • 8 cups fresh spinach, coarsely chopped

  • 1 15-ounce can chickpeas, rinsed

  • 1/4 cup balsamic vinegar reduction or 2 tablespoons balsamic vinegar (see Note)


  1. If using frozen gnocchi, cook in a large pot of boiling water according to package directions. Drain, rinse and pat dry. (If using shelf-stable gnocchi, skip this step.)

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5 to 7 minutes. Transfer to a bowl.

  3. Add the remaining 1 teaspoon oil, squash, shallots and garlic to the pan and cook, stirring, for 2 minutes. Stir in broth, currants, sage and pepper. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring, until the squash is almost cooked through, 6 to 8 minutes. Add spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic reduction (or balsamic vinegar).


Note: Balsamic vinegar reduction, simply balsamic vinegar that is cooked down until thick and syrupy, is sometimes called balsamic glaze or balsamic drizzle. Look for it with other vinegars in well-stocked supermarkets. Or make it yourself: Bring 1 cup balsamic vinegar to a boil in a small saucepan over medium-high heat. Cook until syrupy and reduced to about 1/4 cup, 10 to 14 minutes. (Watch the syrup carefully in the last few minutes of reducing to prevent burning.)

Nutrition Facts (per serving)

485 Calories
6g Fat
92g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 485
% Daily Value *
Total Carbohydrate 92g 34%
Dietary Fiber 9g 33%
Total Sugars 9g
Protein 15g 30%
Total Fat 6g 8%
Saturated Fat 1g 4%
Vitamin A 11272IU 225%
Vitamin C 35mg 39%
Folate 186mcg 47%
Sodium 619mg 27%
Calcium 171mg 13%
Iron 6mg 34%
Magnesium 93mg 22%
Potassium 729mg 16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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