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Gnocchi with Chickpea, Butternut Squash and Greens

 

.
29

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

38

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 19617% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 721mg 30%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 26%
Sugars g
Protein 20g
Vitamin A 113% Vitamin C 47%
Calcium 12% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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