Rating: 3.5 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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.

Source: EatingWell Magazine, September/October 2010

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

  • 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).

Tips

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

1 1/2 cups
485 calories; protein 15g; carbohydrates 92.4g; dietary fiber 9.3g; sugars 8.9g; fat 6.4g; saturated fat 0.8g; vitamin a iu 11271.8IU; vitamin c 35.1mg; folate 186.3mcg; calcium 170.5mg; iron 6.2mg; magnesium 92.6mg; potassium 728.7mg; sodium 619.3mg; thiamin 0.1mg.

5 starch, 1 vegetable, 1 lean meat, 1 fat

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