Sunday, February 19, 2012

Chickpea, Spinach & Squash Gnocchi

SERVES 2  (Double to serve more)

Adaped from a recipe from Eating Well

Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi.


  • 1/2 pound fresh or frozen GLUTEN FREE gnocchi (throw into salted, boiling water and cook until they float to the top.)
  • 2 teaspoon extra-virgin olive oil
  • 1 cup thinly sliced peeled butternut squash  (1- to 2-inch-long slices)
  • 1/4 cup sliced green onions 
  • 1 clove garlic, minced
  • 1 cup vegetable broth
  • 1 tablespoons currants
  • 2 teaspoon chopped fresh sage or 1/2 teaspoon dried rubbed
  • 1/8 teaspoon freshly ground pepper
  • 4 cups fresh, organic baby spinach, coarsely chopped
  • 1/2 - 15-ounce can chickpeas, drained and rinsed (freeze remainder of can of different use)
  • 2 tablespoons balsamic vinegar reduction or 1 tablespoons balsamic vinegar (see Below)


  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5 to 7 minutes. DO NOT STIR OFTEN OR THEY WILL FALL APART!!! Transfer to a bowl.
  2. Add the remaining 1 teaspoon oil, 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 to 8 minutes. Add spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic reduction (or balsamic vinegar).


Per serving :458 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 88 g Carbohydrates; 15 g Protein; 10 g Fiber; 620 mg Sodium; 597 mg Potassium

Tips & Notes

  • Note: Balsamic vinegar reduction, simply balsamic vinegar that is cooked down until thick and syrupy, is sometimes called balsamic glaze or balsamic drizzle. Look for it with other vinegars in well-stocked supermarkets. Or make it yourself: Bring 1/2 cup balsamic vinegar to a boil in a small saucepan over medium-high heat. Cook until syrupy and reduced to about 1/8 cup, 10 to 14 minutes. (Watch the syrup carefully in the last few minutes of reducing to prevent burning.)

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