It’s squash season! So this month’s food swap theme was called “Squash it!” Each of us were assigned a different type of squash and a meal. My assignment: Delicata squash and dinner.
I wanted to go with something that is quite filling, suitable for a main course, or a stand-alone meal, and decided to go with a chickpea, spinach and squash gnocchi dish. I followed the recipe pretty closely, adding some chopped nuts to the dish as well. I had almonds in the house, but think walnuts would go really really well. I also think next time I make it, I might roast the squash first:
Chickpea, Spinach & Squash Gnocchi
- 1 pound shelf-stable gnocchi
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 2 cups thinly sliced unpeeled delicata squash (1- to 2-inch-long slices) (can also use butternut squash)
- 1/2 cup sliced shallots (1-2 medium)
- 2 cloves garlic, minced
- 14 oz. 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
- 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.