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Chickpea, Spinach & Squash Gnocchi Recipe

kept byInagadda
recipe byEating Well

Makes: 4 servings, 1 1/2 cups each

Active Time: 35 minutes

Total Time: 35 minutes


1 pound frozen or shelf-stable gnocchi
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 cups thinly sliced peeled butternut squash or unpeeled delicata squash (1- to 2-inch-long slices)
1/2 cup sliced shallots (1-2 medium)
2 cloves garlic, minced
1 14-ounce can vegetable broth
2 tablespoons currants
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed
1/4 teaspoon freshly ground pepper
8 cups fresh spinach, coarsely chopped
1 15-ounce can chickpeas, rinsed
1/4 cup balsamic vinegar reduction or 2 tablespoons balsamic vinegar (see Note)



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