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Ingredients

• 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)

Description

Currants Add A Surprising Touch Of Sweetness To This Simple Sauté Of Chickpeas, Spinach, Squash And Gnocchi. We Prefer The Texture Of Shelf-stable Gnocchi, But If Sodium Is An Issue For You, Opt For Frozen Instead. Serve With A Glass Of Chardonnay.

Eating Well