Thursday, October 21, 2010

Chickpea, Spinach, and Squash Gnocchi

I was looking at a recipe on Eating Well and I saw a picture of this recipe- Chickpea, Spinach and Squash Gnocchi. It looked really good, so I decided to give it a shot.

I've only made gnocchi once before and that was with sweet potatoes. I didn't feel like making the gnocchi from scratch this time, even though last time I felt it was fairly simple. Slightly time consuming, but not too difficult.

I kinda just did my own thing as far as making it goes. I feel so comfortable in the kitchen that sometimes I see the ingredients and read the recipe and don't feel like doing what the recipe says exactly.

I prefer to roast my butternut squash in the oven and so I decided to get that part of the recipe ready first. I cubed my squash into small pieces, drizzled it with olive oil and a little salt and pepper and put it in the 425 F degree oven. It was ready in 25 minutes.

While the squash was in the oven, I prepared the others parts of this dish. I used an onion instead of shallots because I didn't have shallots. I sauteed my onion, added garlic, then the gnocchi and vegetable broth. I also added asparagus spears. I wilted my spinach and then stirred in the balsamic vinegar. Right before serving, I added the butternut squash.
It turned out fantastic.
My kids enjoyed it and all those veggies in there added great color.
I sprinkled some chopped Italian parsley on top, just for fun.
Yum!

Recipe for Chickpea, Spinach and Squash Gnocchi
* I omitted the currants
* I didn't follow the recipe exactly, but used the same ingredients and basic idea

3 comments:

bellini valli said...

I have some gnocchi in the freezer......

mr. pineapple man said...

loving the blog!

gowshika said...

Great thoughts you got there, believe I may possibly try just some of it throughout my daily life.

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