Gnocchi with Chickpea, Butternut Squash and Greens
. 29
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.
Nutrition Facts
Serving Size 296g (10.4 oz)
