CHICKPEA, SPINACH AND SQUASH GNOCCHI

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CHICKPEA, SPINACH AND SQUASH GNOCCHI



1 pound(s) frozen or shelf-stable gnocchi

1 tablespoon(s) extra-virgin olive oil

1 teaspoon(s) extra-virgin olive oil, to combine with squash, shallots, and garlic

2 cup(s) (1- to 2-inch-long slices) peeled butternut squash or unpeeled delicata squash, thinly sliced

1/2 cup(s) (1 to 2 medium size) sliced shallots

2 clove(s) garlic, minced

1 can(s) (14-ounce) vegetable broth

2 tablespoon(s) currants

1 tablespoon(s) chopped fresh sage or 1 teaspoon dried, rubbed

1/4 teaspoon(s) freshly ground pepper

8 cup(s) fresh spinach, coarsely chopped

1 can(s) (15-ounce) chickpeas, rinsed

1/4 cup(s) 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. (If using shelf-stable gnocchi, skip this step.) 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 1 teaspoon oil, 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 to 8 minutes. Add spinach, chickpeas, and the gnocchi and cook, gently stirring, until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic reduction (or balsamic vinegar). Balsamic vinegar reduction: bring 1 cup balsamic vinegar to a boil in a small saucepan over medium-high heat. Stir/Cook until syrupy.



RIKKI'S REFUGE

Life Unlimited of Virginia, Inc.

10910 Barr Lane

Rapidan, VA. 22733

(540)-854-0870

mail@rikkisrefuge.org

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