Quick recipe that dresses up frozen gnocchi. High in protein and taste makes for a perfect week night dinner.
Ingredients:
1 pkg spinach
2 cups peeled and thinly sliced butternut squash
1 lb frozen gnocchi
1 tbps extra virgin olive oil
1 can vegetable broth
1 1/2 tbsp balsamic vinegar
2-3 shallots, thinly sliced
3 cloves garlic, minced
1 tsp dried sage
1/4 tsp ground pepper
1 can chickpeas-rinsed
Directions:
1-cook gnocchi according to package, drain and set aside.
2-heat olive oil in skillet over Med. Add gnocchi and cook stirring often until lightly browned-about 5 mins. transfer to a bowl.
3-Add squash, shallots and garlic to pan with a smidgeon of olive oil if needed-cook 2 mins. Stir in broth, sage and pepper. Bring to a boil then reduce heat to a simmer and cook about 6 mins. Add spinach, gnocchi and chickpeas, stirring gently cook for 2 mins. until the spinach wilts.
4-plate and drizzle balsamic vinegar on top.