Gnocchi with Chickpea, Butternut Squash & Greens
.
Yield
4 servingsPrep
10 minCook
25 minReady
38 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, gnocchi
frozen or homemade |
* |
| ½ | tablespoon |
olive oil
plus 1 teaspoon, or other vegetable oil |
|
| 2 | cups |
butternut squash
peeled and thinly sliced, or sweet potatoes |
*
|
| 2 | medium |
shallots
thinly sliced |
*
|
| 3 | cloves |
garlic
or to taste, minced |
|
| 14 | ounces |
stock
vegetable, or low salt chicken broth |
|
| 1 ½ | tablespoons |
currants
or raisins, seedless |
|
| 1 | tablespoon |
sage
freshly chopped, or 1 teaspoon dried |
*
|
|
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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, gnocchi
frozen or homemade |
* |
| 7.5 | ml |
olive oil
plus 1 teaspoon, or other vegetable oil |
|
| 473 | ml |
butternut squash
peeled and thinly sliced, or sweet potatoes |
*
|
| 2 | medium |
shallots
thinly sliced |
*
|
| 3 | cloves |
garlic
or to taste, minced |
|
| 404.6 | ml/g |
stock
vegetable, or low salt chicken broth |
|
| 23 | ml |
currants
or raisins, seedless |
|
| 15 | ml |
sage
freshly chopped, or 1 teaspoon dried |
*
|
| 1 | x |
black pepper
freshly chopped |
*
|
| 1.9 | l |
spinach
or kale, Swiss chard, Collard, freshly and coarsely chopped |
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
1 can, rinsed |
|
| 3E+1 | ml |
balsamic vinegar
|
|
Directions
If using frozen gnocchi, cook in a large pot of boiling water according to package directions. Drain, rinse and pat dry.
Heat ½ tablespoon oil in a large nonstick skillet over medium heat.
Stir in gnocchi and cook, stirring often, until starting to brown, about 6 minutes. Remove from heat and transfer to a bowl.
Add the remaining 1 teaspoon oil, squash, shallots and garlic to the pan and cook, stirring, for 2 to 3 minutes. Add broth, currants, sage and pepper and mix well. Bring to a boil.
Reduce heat to maintain a gentle simmer and cook, stirring, until the squash is almost cooked through, about 7 minutes.
Stir in spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, 2 to 3 minutes more. Drizzled with balsamic vinegar on top and serve warm.
