Chickpea, Spinach & Squash Gnocchi - cooking recipe

Ingredients

1 lb gnocchi
1 tablespoon extra virgin olive oil
2 cups butternut squash, thinly sliced
1/2 cup shallot, chopped
2 garlic cloves
1 (14 ounce) can vegetable broth
2 2 tablespoons raisins or 2 tablespoons dates
1 teaspoon sage, dry
1/4 teaspoon black pepper
8 cups fresh spinach, chopped
1 (15 ounce) can chickpeas, rinsed
2 tablespoons balsamic vinegar

Preparation

If using frozen gnocchi, cook in a large pot of boiling water according to package directions. Drain, rinse and pat dry. (If using shelf-stable gnocchi, skip this step).
Heat oil in a large non-stick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5-7 minutes. Transfer to a bowl.
Add the squash, shallots and garlic to the pan and cook, stirring, for 2 minutes. Stir in broth, currants, sage and pepper. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring, until the squash is almost cooked through, 6-8 minutes.
Add spinach, chickpeas and gnocchi and cook, gently stirring until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic.