Chickpea Spinach Squash Gnocchi

Transform your weeknight dinner routine with this heavenly Chickpea Spinach Squash Gnocchi—a delightful blend of wholesome ingredients and comforting flavors. This vegan-friendly recipe features pillowy gnocchi crafted from roasted butternut squash and protein-rich chickpea flour, perfectly complemented by the earthy goodness of fresh baby spinach. Infused with the warm aroma of nutmeg and sautéed in a velvety garlic sage butter, each bite offers a deliciously rich and satisfying experience. Whether you're seeking a plant-based alternative to classic Italian cuisine or a hearty seasonal dish, this recipe is a showstopper. Best served fresh with a sprinkle of nutritional yeast or Parmesan for added flair, it’s sure to impress both vegans and non-vegans alike!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium Butternut squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.25 teaspoons Black pepper
• 1.5 cups Chickpea flour
• 2 cups Baby spinach
• 3 cloves Garlic
• 6 pieces Sage leaves
• 4 tablespoons Vegan butter (or regular butter if not vegan)
• 0.25 teaspoons Nutmeg
• 0 Water (as needed)

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Cut the butternut squash in half and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon salt and 1/8 teaspoon black pepper, and place cut side down on the baking sheet. Roast for 30-35 minutes, or until the squash is soft and easily pierced with a fork.

Step 3

While the squash is roasting, sauté the spinach. Heat 1 tablespoon of olive oil in a large skillet over medium heat, add the baby spinach, and stir until wilted, approximately 2-3 minutes. Remove from heat and set aside.

Step 4

Once the butternut squash is done roasting, let it cool for a few minutes. Scoop out the flesh into a large mixing bowl and mash it with a fork or potato masher until smooth.

Step 5

Add the chickpea flour, nutmeg, and 1/2 teaspoon salt to the mashed squash. Mix together until a dough forms. If the dough is too sticky, add an extra tablespoon of chickpea flour at a time until manageable.

Step 6

Fold in the sautéed spinach until evenly distributed throughout the dough.

Step 7

Lightly flour a clean work surface with chickpea flour. Divide the dough into 4 portions and roll each portion into a long rope about 1/2-inch thick. Cut the ropes into 1-inch pieces to form gnocchi. Use the back of a fork to press gently into each piece to create ridges if desired.

Step 8

Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. Cook until the gnocchi float to the top, about 2-3 minutes. Remove with a slotted spoon and place on a plate to drain.

Step 9

In a large skillet, melt the vegan butter over medium heat. Add the minced garlic and sage leaves, cooking until fragrant, about 2 minutes.

Step 10

Add the cooked gnocchi to the skillet, tossing gently to coat in the garlic sage butter. Cook for an additional 2-3 minutes, allowing the gnocchi to brown slightly.

Step 11

Serve immediately. Optionally, garnish with additional sage leaves or a sprinkle of nutritional yeast (or Parmesan cheese, if not vegan).

Nutrition Facts

Serving size	(1990.6g)

Amount per serving	% Daily Value*
Calories	1977.3

Total Fat 86.3g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2944.9mg	0%
Total Carbohydrate 264.4g	0%
Dietary Fiber 68.2g	0%
Total Sugars 48.0g
Protein 57.0g	0%

Vitamin D 0IU	0%
Calcium 785.3mg	0%
Iron 20.5mg	0%
Potassium 5626.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 11.1%

Carbs: 51.3%