Gnocchi with Chickpea, Butternut Squash & Greens

Name: Gnocchi with Chickpea, Butternut Squash and Greens
Yield: 4
Cuisine: Fusion
Ingredients: pasta, gnocchi; olive oil; butternut squash; shallots; garlic; stock; currants; sage; black pepper; spinach; chickpeas (garbanzo beans); balsamic vinegar

Submitted by happyzhangbo

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

38 min

Ingredients

POUND PASTA, GNOCCHI
frozen or homemade *

TABLESPOON OLIVE OIL
plus 1 teaspoon, or other vegetable oil

CUPS BUTTERNUT SQUASH
peeled and thinly sliced, or sweet potatoes *

MEDIUM SHALLOTS
thinly sliced *

CLOVES GARLIC
or to taste, minced

OUNCES STOCK
vegetable, or low salt chicken broth

1 ½

TABLESPOONS CURRANTS
or raisins, seedless

TABLESPOON SAGE
freshly chopped, or 1 teaspoon dried *

BLACK PEPPER
freshly chopped *

CUPS SPINACH
or kale, Swiss chard, Collard, freshly and coarsely chopped

OUNCES CHICKPEAS (GARBANZO BEANS)
1 can, rinsed

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.