1 lbs vegan gnocchi
1 TBS plus 1 T extra-virgin olive oil
2 cups thinly sliced peeled butternut squash.
1/2 cup sliced shallots
2 garlic, minced
1 14 oz can vegetable broth
2 TBS currants
1 tea dried sage
1/4 tea ground pepper
8 cups fresh spinach
1 15 oz can chickpeas
2 TBS balsamic vinegar
1. cook gnocchi according to package, drain, rinse
2. Heat 1 TBS oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5-7 min. Transfer to a bowl.
3. Add the remaining 1 tea oil, squash, shallots and garlic to pan and cook, stirring, for 2 min. Stir in broth, currants, sage and pepper. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring, to maintain a simmer and cook, stirring until the squash is almost cooked through, 6-8 min. Add spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, about 2 min more. Serve drizzled with balsamic vinegar.