1 lb frozen or fresh gnocchi 1 tbsp plus 1 tsp extra virgin olive oil2 cups thinly sliced winter squash (1-2 in long) 1/2 cup sliced shallots (1-2 medium) 2 cloves garlic, minced 14- ounces vegetable broth 2 tbsp currants 1 tbsp chopped fresh sage / 1 tsp dried 1/4 tsp fresh ground pepper 8 cups fresh spinach, coarsely chopped 15 ounces chickpeas, rinsed 2 tbsp balsamic vinegar
Cook gnocchi in a large pot of boiling water according to package directions. Drain, rinse, and pat dry. (If using shelf-stable gnocchi, skip this.) Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring for 2 minutes. Stir in broth, currants, sage, and pepper. Bring to boil. Reduce heat to maintain a simmer and cook, stirring, until squash is almost cooked through 6-8 minutes. Add spinach, chickpeas, and gnocchi, and cook, gently stirring, until spinach is wilted, about 2 minutes more. Serve with balsamic vinegar.
From www.eatingwell.com. Serves 4.