Chickpea, Spinach & Squash Gnocchi

• 1 lb gnocchi
• 1 tablespoon extra virgin olive oil
• 2 cups butternut squash, thinly sliced
• 1/2 cup shallot, chopped
• 2 garlic cloves
• 1 (14 ounce) can vegetable broth
• 2 2 tablespoons raisins or 2 tablespoons dates
• 1 teaspoon sage, dry
• 1/4 teaspoon black pepper
• 8 cups fresh spinach, chopped
• 1 (15 ounce) can chickpeas, rinsed
• 2 tablespoons balsamic vinegar

1. If using frozen gnocchi, cook in a large pot of boiling water according to package directions. Drain, rinse and pat dry. (If using shelf-stable gnocchi, skip this step).
2. Heat oil in a large non-stick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5-7 minutes. Transfer to a bowl.
3. Add the 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, 6-8 minutes.
4. Add spinach, chickpeas and gnocchi and cook, gently stirring until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic.

gnocchi, extra virgin olive oil, butternut squash, shallot, garlic, vegetable broth, raisins, sage, black pepper, fresh spinach, chickpeas, balsamic vinegar

Taken from www.food.com/recipe/chickpea-spinach-squash-gnocchi-436017 (may not work)