Chickpea, Spinach & Squash Gnocchi

PortlandMom

Dr. Evil

1 pound frozen or shelf-stable gnocchi

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 cups thinly sliced peeled butternut squash or unpeeled delicata squash (1- to 2-inch-long slices)

½ cup sliced shallots (1 to 2 medium)

2 cloves garlic, minced

1 14-ounce can vegetable broth

2 tablespoons currants

1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed

¼ teaspoon freshly ground pepper

8 cups fresh spinach, coarsely chopped

1 15-ounce can chickpeas, rinsed

¼ cup balsamic vinegar reduction or 2 tablespoons balsamic vinegar (see Note)

Directions at copymethat.com

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