Chickpea, Spinach & Squash Gnocchi
“This sauté is made with gnocchi, squash, spinach, and chickpeas.
The currants make a little sweet. You can use frozen gnocchi if you’re on a low-sodium diet. Enjoy with chardonnay.”
Serving: 4 | Ready in: 35m
• 1 lb. frozen or shelf-stable gnocchi
• 1 tbsp. plus 1 tsp. extra-virgin olive oil
• 2 cups thinly sliced peeled butternut squash or unpeeled delicata squash (1- to 2-inch-long slices)
• ½ cup sliced shallots (1-2 medium)
• 2 cloves garlic, minced
• 1 14-oz. can vegetable broth
• 2 tbsps. currants
• 1 tbsp. chopped fresh sage or 1 tsp. dried rubbed
• ¼ tsp. freshly ground pepper
• 8 cups fresh spinach, coarsely chopped
• 1 15-oz. can chickpeas, rinsed
• ¼ cup balsamic vinegar reduction or 2 tbsps. balsamic vinegar (see Note)
• If you use frozen gnocchi, cook with boiling water in a big pot following the package instructions. Strain, rinse and tap dry. (You can skip this step if you use shelf-stable gnocchi).
• In a big nonstick frying pan, heat 1 tbsp. oil over medium heat. Add gnocchi and cook for 5-7 minutes until beginning to turn brown, tossing frequently. Remove into a bowl.
• Add garlic, shallots, squash, and the leftover 1 tsp. oil to the pan and cook for 2 minutes, tossing. Mix in pepper, sage, currants, and broth. Boil it. Lower the heat to keep a simmer and cook for 6-8 minutes until the squash is
nearly fully cooked, tossing. Add gnocchi, chickpeas, and spinach and cook for another 2 minutes until the spinach wilts, lightly tossing. Enjoy with balsamic vinegar or balsamic reduction.
• Calories: 485 calories;
• Total Carbohydrate: 92 g
• Cholesterol: 0 mg
• Total Fat: 6 g
• Fiber: 9 g
• Protein: 15 g
• Sodium: 619 mg
• Sugar: 9 g
• Saturated Fat: 1 g