Gnocchi with Chickpea, Butternut Squash and Greens Recipe

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.

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 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.

Gnocchi with Chickpea, Butternut Squash and Greens

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