Chickpea, Kale, Squash and Gnocchi

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Chickpea, kale and squash gnocchi is the perfect dish for the first day of fall. I found this dish from Eating Well and made my own adaptions to it.


  • 1 package gnocchi
  • 2 tbs avocado oil
  • 3 cups cubed butternut squash
  • 1/2 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 14.5 oz can vegetable broth
  • 1 tsp dried sage
  • 1 tsp black pepper
  • 1 tbs paprika
  • 1 tbs turmeric
  • 1 tbs nutmeg
  • 1 tsp salt
  • 3 cups chopped kale
  • 1 can chickpeas
  • 1/4 cup balsamic fig glaze
  • Sourdough bread


  • Heat oil in a cast iron pan over medium heat. Add gnocchi and cook, stirring y til browned. Remove from pan.
  • Add more oil if needed and add squash, onions and garlic for 5 minutes. Stir in broth and all seasonings. Bring to a boil. Summer while stirring, until the squash is soft and cooked through. Add kale, chickpeas and the gnocchi and cook for about 2 minutes.
  • Mix in balsamic glaze until all is well coated.
  • Serve with slices of warm sourdough bread.

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