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!
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Recipe Information
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
- Water (as needed)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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.
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.
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.
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.
Fold in the sautéed spinach until evenly distributed throughout the dough.
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.
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.
In a large skillet, melt the vegan butter over medium heat. Add the minced garlic and sage leaves, cooking until fragrant, about 2 minutes.
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.
Serve immediately. Optionally, garnish with additional sage leaves or a sprinkle of nutritional yeast (or Parmesan cheese, if not vegan).
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 264.4 g | 96% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 48.0 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5626 mg | 120% | |
*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.
