Makes 4 servings, 1 ½ cups each
1 pound frozen or dry gnocchi
2 tablespoons extra-virgin olive oil
2 cups butternut squash, peeled and thinly sliced
1/2 cup shallots, sliced
2 cloves garlic, minced
14 ounces vegetable stock
2 tablespoons currants
1 tablespoon fresh or dry sage, chopped
1/4 teaspoon fresh ground pepper
8 cups fresh spinach, chopped
15 ounces can chickpeas, drained
1/4 cup balsamic vinegar reduction or 2 tablespoons balsamic vinegar
- If using frozen gnocchi, cook in a large pot of boiling water according to package directions. Drain, rinse and pat dry. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often until starting to brown, 5 to 7 minutes.
- Transfer to a bowl. Add the remaining oil, squash, shallots and garlic to the skillet and cook, stirring for 2 minutes. Stir in broth, currants, sage and pepper. Bring to a boil. Reduce heat to a simmer. Continue stirring until the squash is almost cooked through, about 7 minutes. Add spinach, chickpeas and gnocchi and cook until the spinach is slightly cooked. Drizzle with balsamic reduction and serve.
TIPS & NOTES
There are various types of gnocchi that are usually made from potato with egg, flour, semolina or cheese. Be mindful when purchasing for the first time. It is recommended to sample a small amount of each before preparing for others. Some brands are too bland, salty, doughy, don’t absorb flavor well or break down completely when cooked with other ingredients. To be safe, purchase gnocchi made with Russet or sweet potatoes, these tend to stand up well in light or heavy sauces and are great for reheating in the microwave.
Recipe created by Chef Berlin Lillard.