Gnocchi with Chickpea, Butternut Squash & Greens

Gnocchi with chickpeas, butternut squash, and greens is the weeknight one-pan dinner that feels like Sunday restaurant cooking. Frozen or fresh gnocchi get a quick sear in olive oil until the outsides turn crisp and golden, a step that turns soft, pillowy dumplings into something with texture and character. They come out of the pan while the rest of the dish builds.

Thinly sliced butternut squash, shallots, and garlic soften in the same skillet, then simmer in vegetable broth with fresh sage, a scatter of currants, and black pepper. The currants are the sleeper hit here, their concentrated sweetness balancing the earthy chickpeas and the savory broth. Eight generous cups of spinach (or kale, chard, collards, whatever you like) wilt down at the end alongside the seared gnocchi and a can of chickpeas.

A drizzle of balsamic vinegar right before serving pulls everything together with sweet-tart sharpness.

Kitchen Tips

• Pan-fry the gnocchi before the vegetables. Skipping this step leaves the dumplings gummy and one-note; the sear is what gives the dish texture.
• Slice the squash thin, about the thickness of a coin. Thin slices cook through in the quick simmer without turning mushy.
• Taste the broth before adding extra salt. Most canned chickpeas and store-bought broths already run high in sodium.

Variations

• Swap the butternut squash for sweet potatoes or diced kabocha for a different sweetness profile.
• Add crumbled cooked Italian sausage or pancetta at the start for a non-vegetarian bulked-up version.
• Finish with shaved parmesan and a handful of toasted walnuts for extra richness and crunch.