Chickpea, Spinach & Squash Gnocchi

Does the recipe really mean use 1/4 cup balsamic vinegar or two tablespoons balsamic vinegar? Is this correct? What have others done? I’m wondering if this is why some folks thought it was too sweet (1/4 cup balsamic reduction might be too sweet)?

I thought the recipe was delicious! I did make some adjustments thought. I roasted the delicate squash and chickpeas. I used dried cranberries, added ginger and used much less broth then recommended. I also added crumbled feta on top at the end.

Yummy 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. Pros: Great flavors Cons: Add more salt

Everyone loved it! 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. Pros: Super easy and healthy Cons: none

Hearty and Delicious!A fantastic fall meal; filling, warming and tasty. I like the touch of sweetness from the currants and will add more next time. Make sure the toast the gnocchi well and not over-cook the squash to keep from getting the texture monotony that others mentioned. The only thing I might change in the future is the chickpeas. Not sure what I would sub . . . perhaps I will just use fewer of them. I felt they overwhelmed the other flavors a bit, which isn't good since they are a bit bland. Overall, I loved this dish and will make it again.

Hearty and Delicious! A fantastic fall meal; filling, warming and tasty. I like the touch of sweetness from the currants and will add more next time. Make sure the toast the gnocchi well and not over-cook the squash to keep from getting the texture monotony that others mentioned. The only thing I might change in the future is the chickpeas. Not sure what I would sub . . . perhaps I will just use fewer of them. I felt they overwhelmed the other flavors a bit, which isn't good since they are a bit bland. Overall, I loved this dish and will make it again.

ok, but not better than ok I love each ingredient separately, but this recipe fails to create a cohesive flavor. It's ok, tastes good enough. But I don't think I will ever make it again. Pros: Lots of veggies Cons: Incompatible flavors

YUM! This is the first time I've cooked acorn squash myself. Never liked it when someone else cooked it. I cut it into chunks and peeled, then sliced the chunks to make the peeling easier. I cooked it al dente, not to mush which really helped. Used very mature spinach and only cooked it to just wilting. Used craisins instead of currants and chicken bullion instead of veg broth, since that's what was handy. Just a splash of balsamic from the bottle, and added a small sprinkle of shredded parm on top. I will make this again, full vegan version when our daughter visits in a couple of weeks. Absolutely LOVED everything about this recipe. I'm a squash lover NOW! Pros: Excellent flavor profile, quick cooking, good nutrition

I liked it. I used shelf stable gnocchi and think this makes a big difference. I pan toasted it as well as roasting the squash chunks. You can now find packaged prepped squash chunks in many produce sections if you have difficulty peeling a whole one. Once the gnocchi was toasted, I added the other ingredients and skipped the broth entirely but might consider just adding a bit next time to help the ingredients come together. The balsamic reduction added a nice touch. I also like the other reader's idea of adding walnuts. I plan to try this next time. Pros: Fresh vegetable and short prep time

Too Mushy and Sweet I wanted to like this recipe because I love the concept and all the ingredients, but I hated this dish, and couldn't make it past a couple bites. Also, I had a really hard time prepping the squash (peeling, etc, while raw). Did I miss something and do this part wrong? Was it supposed to be raw when I was chopping/peeling the entire squash? My hands were killing me by the end. The squash, chickpeas and gnocchi are all soft, and create an overly-mushy texture together; the greens ended up overdone and mushy as well; creating an awkward, pasty/stringy combo on the fork. I would never make this again and highly recommend skipping this recipe. A waste of a good squash. Pros: Good idea for quick-prep of squash Cons: Bad texture and overly sweet

Too Mushy and SweetI wanted to like this recipe because I love the concept and all the ingredients, but I hated this dish, and couldn't make it past a couple bites. Also, I had a really hard time prepping the squash (peeling, etc, while raw). Did I miss something and do this part wrong? Was it supposed to be raw when I was chopping/peeling the entire squash? My hands were killing me by the end.The squash, chickpeas and gnocchi are all soft, and create an overly-mushy texture together; the greens ended up overdone and mushy as well; creating an awkward, pasty/stringy combo on the fork. I would never make this again and highly recommend skipping this recipe. A waste of a good squash.Pros: Good idea for quick-prep of squashCons: Bad texture and overly sweet

This was really good. I used whole wheat gnocchi and chicken broth instead of veggie. I didn't put the gnocchi into the broth so it wouldn't get soggy. If you saute dried sage with the garlic, the flavor comes out more. The balsamic reduction makes the dish. I'd like to try it with chard.

This was really good. I used whole wheat gnocchi and chicken broth instead of veggie. I didn't put the gnocchi into the broth so it wouldn't get soggy. If you saute dried sage with the garlic, the flavor comes out more. The balsamic reduction makes the dish. I'd like to try it with chard.

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.

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.