Gnocchi with Chickpea, Butternut Squash and Greens

Name: Gnocchi with Chickpea, Butternut Squash and Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pasta, gnocchi frozen or homemade; 1/2 tablespoon olive oil plus 1 teaspoon, or other vegetable oil; 2 cups butternut squash peeled and thinly sliced; 2 medium shallots thinly sliced; 3 cloves garlic or to taste, minced; 14 ounces stock vegetable, or low salt chicken broth; 1 1/2 tablespoons currants or raisins, seedless; 1 tablespoon sage freshly chopped, or 1 teaspoon dried; 1 x black pepper freshly chopped; 8 cups spinach or kale, Swiss chard, Collard, freshly and coarsely chopped; 15 ounces chickpeas (garbanzo beans) 1 can, rinsed; 2 tablespoons balsamic vinegar

Servings: persons

1 pound pasta, gnocchi frozen or homemade
1/2 tablespoon olive oil plus 1 teaspoon, or other vegetable oil
2 cups butternut squash peeled and thinly sliced
2 medium shallots thinly sliced
3 cloves garlic or to taste, minced
14 ounces stock vegetable, or low salt chicken broth
1 1/2 tablespoons currants or raisins, seedless
1 tablespoon sage freshly chopped, or 1 teaspoon dried
1 x black pepper freshly chopped
8 cups spinach or kale, Swiss chard, Collard, freshly and coarsely chopped
15 ounces chickpeas (garbanzo beans) 1 can, rinsed
2 tablespoons balsamic vinegar

1
If using frozen gnocchi, cook in a large pot of boiling water according to package directions.
2
Drain, rinse and pat dry.
3
Heat 1/2 tablespoon oil in a large nonstick skillet over medium heat.
4
Stir in gnocchi and cook, stirring often, until starting to brown, about 6 minutes.
5
Remove from heat and transfer to a bowl.
6
Add the remaining 1 teaspoon oil, squash, shallots and garlic to the pan and cook, stirring, for 2 to 3 minutes.
7
Add broth, currants, sage and pepper and mix well.
8
Bring to a boil.
9
Reduce heat to maintain a gentle simmer and cook, stirring, until the squash is almost cooked through, about 7 minutes.
10
Stir in spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, 2 to 3 minutes more.
11
Drizzled with balsamic vinegar on top and serve warm.

1615

kcal

Calories

103

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 pound pasta, gnocchi frozen or homemade, 1/2 tablespoon olive oil plus 1 teaspoon, or other vegetable oil, 2 cups butternut squash peeled and thinly sliced, 2 medium shallots thinly sliced, and more.

Yes, Gnocchi with Chickpea, Butternut Squash and Greens 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.

That's it — enjoy your meal!