Savory Chickpea & Spinach Gnocchi with Roasted Butternut Squash
Indulge in this comforting and colorful dish featuring tender gnocchi tossed with roasted butternut squash, nutrient-rich spinach, and hearty chickpeas. The balance of sweetness from squash and raisins, paired with the earthiness of sage, creates a delightful medley of flavors. This one-dish meal is not only satisfying but also packed with vitamins and protein, making it perfect for a family dinner or meal prep for the week. Drizzled with balsamic vinegar, it’s a dish that's sure to become a favorite!
N/A
Servings
300
Calories
12
Ingredients
Ingredients
gnocchi
1 lb (ready to cook (fresh, frozen, or shelf-stable))
extra virgin olive oil
1 tablespoon (for sautéing)
butternut squash
2 cups (thinly sliced)
shallot
1/2 cup (chopped)
garlic cloves
2 (minced)
vegetable broth
1 (14 ounce) can (liquid)
raisins or dates
2 tablespoons (chopped if using dates)
sage
1 teaspoon (dried)
black pepper
1/4 teaspoon (freshly ground)
fresh spinach
8 cups (chopped)
chickpeas
1 (15 ounce) can (rinsed and drained)
balsamic vinegar
2 tablespoons (for drizzling)
Instructions
1
If using frozen gnocchi, cook them in a large pot of boiling water according to the package directions. Once cooked, drain, rinse under cold water to stop the cooking process, and pat them dry. If using shelf-stable gnocchi, you can skip this step.
2
In a large non-stick skillet, heat the extra virgin olive oil over medium heat. Add the gnocchi to the skillet and cook, stirring often until they are golden brown and crispy on the edges, approximately 5-7 minutes. Once browned, transfer the gnocchi to a bowl and set aside.
3
In the same skillet, add the thinly sliced butternut squash, chopped shallots, and minced garlic. Sauté for about 2 minutes, stirring frequently until they begin to soften.
4
Pour in the vegetable broth, and add the raisins (or dates), dried sage, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cook for an additional 6-8 minutes, or until the squash is tender but not mushy.
5
Next, fold in the chopped fresh spinach and rinsed chickpeas. Gently mix until the spinach is wilted, which should take about 2 minutes.
6
Finally, return the cooked gnocchi to the skillet, stirring everything together to combine and heat through. Drizzle with balsamic vinegar just before serving for an added depth of flavor.
Nutrition Information
4g
Fat
45g
Carbs
12.75g
Protein
11.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Savory Chickpea & Spinach Gnocchi with Roasted Butternut Squash.
Is this recipe vegetarian?
Yes, this is a vegetarian one-dish meal featuring chickpeas, vegetables, and gnocchi.
How many calories are in a serving?
Each serving contains approximately 300 calories.
What is the protein content of this meal?
This recipe provides 12.75g of protein per serving.
How much fiber does this dish contain?
It is high in fiber, containing 11.25g per serving.
What type of gnocchi can I use?
You can use fresh, frozen, or shelf-stable gnocchi.
Do I need to boil the gnocchi first?
If using frozen gnocchi, boil and drain them first. If using shelf-stable gnocchi, you can skip the boiling step.
How do I get the gnocchi crispy?
Sauté them in extra virgin olive oil for 5-7 minutes until golden brown and crispy on the edges.
What type of squash is used in this recipe?
The recipe calls for 2 cups of thinly sliced butternut squash.
Can I substitute raisins?
Yes, you can use chopped dates as a substitute for raisins for a similar sweetness.
How much spinach is required?
You will need 8 cups of chopped fresh spinach.
What seasoning provides the earthy flavor?
Dried sage is used to provide an earthy flavor profile.
How long should I simmer the butternut squash?
Simmer the squash in vegetable broth for 6-8 minutes until tender but not mushy.
When do I add the balsamic vinegar?
Drizzle the balsamic vinegar over the dish just before serving for added depth of flavor.
How many garlic cloves are needed?
The recipe requires 2 minced garlic cloves.
What is the total carbohydrate count?
There are 45g of carbohydrates per serving.
How much fat is in this recipe?
This dish contains 4g of fat.
What size can of chickpeas is used?
One 15-ounce can of chickpeas, rinsed and drained, is required.
How do I prepare the shallots?
The shallots should be chopped to yield about 1/2 cup.
What liquid is used for simmering?
A 14-ounce can of vegetable broth is used to simmer the vegetables.
Is this recipe suitable for meal prep?
Yes, it is noted as being perfect for family dinners or meal prep for the week.
How long does it take to wilt the spinach?
The spinach should wilt in approximately 2 minutes after being folded into the mixture.
What kind of oil is best for this recipe?
Extra virgin olive oil is recommended for sautéing the gnocchi and vegetables.
Do I need to rinse the gnocchi?
If you boil frozen gnocchi, rinse them under cold water and pat them dry before frying.
What is the total number of ingredients?
There are 12 ingredients in this recipe.
Is any pepper used in this dish?
Yes, 1/4 teaspoon of freshly ground black pepper is used for seasoning.
What should I do after the gnocchi is browned?
Transfer the browned gnocchi to a bowl and set aside while you cook the vegetables.
Can I use fresh sage?
The recipe specifies 1 teaspoon of dried sage, but fresh could be used if adjusted for potency.
How is the butternut squash prepared?
It should be thinly sliced so that it cooks quickly in the skillet.
What makes this a 'one-dish meal'?
Everything is ultimately combined and heated through in a single large non-stick skillet.