Chickpea, Spinach & Squash Gnocchi Recipe

Name: Chickpea, Spinach & Squash Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb gnocchi; 1 tablespoon extra virgin olive oil; 2 cups butternut squash, thinly sliced; 1/2 cup shallot, chopped; 2 garlic cloves; 1 (14 ounce) can vegetable broth; 2 2 tablespoons raisins or 2 tablespoons dates; 1 teaspoon sage, dry; 1/4 teaspoon black pepper; 8 cups fresh spinach, chopped; 1 (15 ounce) can chickpeas, rinsed; 2 tablespoons balsamic vinegar

Servings: persons

1 lb gnocchi
1 tablespoon extra virgin olive oil
2 cups butternut squash, thinly sliced
1/2 cup shallot, chopped
2 garlic cloves
1 (14 ounce) can vegetable broth
2 2 tablespoons raisins or 2 tablespoons dates
1 teaspoon sage, dry
1/4 teaspoon black pepper
8 cups fresh spinach, chopped
1 (15 ounce) can chickpeas, rinsed
2 tablespoons balsamic vinegar

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 oil in a large non-stick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5-7 minutes. Transfer to a bowl.
3
Add the 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, 6-8 minutes.
4
Add spinach, chickpeas and gnocchi and cook, gently stirring until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb gnocchi, 1 tablespoon extra virgin olive oil, 2 cups butternut squash, thinly sliced, 1/2 cup shallot, chopped, and more.

Yes, Chickpea, Spinach & Squash Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea, Spinach & Squash Gnocchi

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