SERVES 2 (Double to serve more)Adaped from a recipe from Eating Well http://www.eatingwell.com/recipes/chickpea_spinach_squash_gnocchi.html
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)
- 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.
- 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).
NutritionPer 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.)