Currants add amazing sweetness to this dish of chickpeas, spinach, zucchini and gnocchi (dumplings). The dish will perfectly complement a glass of Chardonnay.
It is necessary
- - dumplings (gnocchi) - 450 g
- - 1 tablespoon olive oil
- - 300 g of peeled zucchini
- - 150 g shallots
- - 2 cloves of garlic
- - 450 g vegetable broth
- - 2 tablespoons of currants
- - 1 tablespoon chopped fresh sage or 1 tsp. dried sage
- - 1/4 teaspoon freshly ground pepper
- - fresh spinach
- - 500 g chickpeas (cook in advance)
- - 2 tablespoons of balsamic vinegar
Instructions
Step 1
If you use frozen dumplings for cooking, cook them according to the instructions on the package. When the dumplings are cooked, drain, rinse and dry. If you are using dried dumplings, then skip this step.
Step 2
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the gnocchi there and cook, stirring frequently, until the dumplings are crispy, which will take about 5-7 minutes. Transfer the finished gnocchi to a plate.
Step 3
Pour a little oil into the pan, put the sliced zucchini, finely chopped shallots and squeezed garlic, cook everything for 2 minutes, stirring constantly or shaking the vegetables from time to time (sauté is a type of cooking when you periodically need shake the contents, the vegetables seem to bounce in a frying pan from hand movements). Add broth, currants, sage and ground pepper to vegetables. Bring the entire contents of the pan to a boil.
Step 4
When the vegetables boil, stirring occasionally, over medium heat, cook everything for about 7-8 minutes, bring everything to readiness. Then add fresh spinach (or frozen), chickpeas and dumplings (gnocchi) to the vegetables and cook, stirring gently, until the spinach softens, which will take about 2 minutes. Sprinkle with balsamic vinegar when serving.
Can be served at the table. These ingredients will make 4 servings of saute.
