Chickpea Spinach Squash Gnocchi

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Eating well magazine sept/oct 2010

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Steps

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If using frozen gnocchi , cook in a large pot of boiling water according to package directions.

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Drain , rinse and pat dry.

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Heat oil in a large non-stick skillet over medium heat.

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Add gnocchi and cook , stirring often , until starting to brown , 5-7 minutes.

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Transfer to a bowl.

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Add the squash , shallots and garlic to the pan and cook , stirring , for 2 minutes.

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Stir in broth , currants , sage and pepper.

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Bring to a boil.

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Reduce heat to maintain a simmer and cook , stirring , until the squash is almost cooked through , 6-8 minutes.

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Add spinach , chickpeas and gnocchi and cook , gently stirring until the spinach is wilted , about 2 minutes more.

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Serve drizzled with balsamic.

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Ingredients

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gnocchi, extra virgin olive oil, butternut squash, shallot, garlic cloves, vegetable broth, currants, sage, black pepper, fresh spinach, chickpeas, balsamic vinegar