Gnocchi with Chickpea, Butternut Squash and Greens

• 1 pound pasta, gnocchi frozen or homemade
• 1/2 tablespoon olive oil plus 1 teaspoon, or other vegetable oil
• 2 cups butternut squash peeled and thinly sliced
• 2 medium shallots thinly sliced
• 3 cloves garlic or to taste, minced
• 14 ounces stock vegetable, or low salt chicken broth
• 1 1/2 tablespoons currants or raisins, seedless
• 1 tablespoon sage freshly chopped, or 1 teaspoon dried
• 1 x black pepper freshly chopped
• 8 cups spinach or kale, Swiss chard, Collard, freshly and coarsely chopped
• 15 ounces chickpeas (garbanzo beans) 1 can, rinsed
• 2 tablespoons balsamic vinegar

1. If using frozen gnocchi, cook in a large pot of boiling water according to package directions.
2. Drain, rinse and pat dry.
3. Heat 1/2 tablespoon oil in a large nonstick skillet over medium heat.
4. Stir in gnocchi and cook, stirring often, until starting to brown, about 6 minutes.
5. Remove from heat and transfer to a bowl.
6. Add the remaining 1 teaspoon oil, squash, shallots and garlic to the pan and cook, stirring, for 2 to 3 minutes.
7. Add broth, currants, sage and pepper and mix well.
8. Bring to a boil.
9. Reduce heat to maintain a gentle simmer and cook, stirring, until the squash is almost cooked through, about 7 minutes.
10. Stir in spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, 2 to 3 minutes more.
11. Drizzled with balsamic vinegar on top and serve warm.

pasta, olive oil, butternut squash, shallots, garlic, vegetable, currants, sage freshly, black pepper, swiss chard, chickpeas, balsamic vinegar

Taken from recipeland.com/recipe/v/gnocchi-chickpea-butternut-squa-51560 (may not work)