Chickpea Spinach Squash Gnocchi Recipes

Steps:

• Fill a large pot with water and salt generously. Tie a piece of butcher's twine tautly from one handle to the other across the center of the pot. Bring the water to a boil.
• Meanwhile, combine the ricotta, Parmesan, nutmeg, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chickpea flour and mix until just combined. The dough should be slightly sticky. Do not add any more flour or overwork the dough, as this will make it tough.
• Fit a large pastry bag with a large round tip, about 3/4 inch wide. Alternatively, snip one corner of a large resealable plastic bag with scissors to create a 3/4-inch-wide opening. Fill the pastry bag with the gnocchi dough; set aside.
• Melt the butter in a large saute pan over medium-low heat until foamy, 2 to 4 minutes. Continue to cook, swirling the pan often, until the butter is light golden brown, about 2 minutes. Add the sage and cook until the butter is toasty brown (similar in color to graham cracker crumbs) and the sage is crisp, about 1 minute more. Remove from the heat.
• Holding the pastry bag over the boiling water, lightly squeeze the bag to release a 3/4- to 1-inch piece of dough, then rub it across the string to "cut" it off. Continue until you have made about 15 gnocchi. Cook until they float to the top and are warmed through, 60 to 90 seconds. Do not walk away from the pot or overcook them; the lack of gluten in the chickpea flour makes them very tender, and they will fall apart if boiled for too long. Transfer to a serving bowl and cover with foil to keep warm. Continue with the remaining gnocchi dough (you will have about 4 servings).
• Spoon some of the butter and sage mixture over each bowl and serve warm.

Steps:

• 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).
• 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.
• 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.
• Add spinach, chickpeas and gnocchi and cook, gently stirring until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic.

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
• Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
• While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
• Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
• Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.