Gnocchi with Chickpea Tomato Sauce
+ baby spinach salad

Name: Gnocchi with Chickpea Tomato Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 1 Onions, diced; 2 stalks Celery, diced; 1 can Garbanzo beans (14 oz / 397 g can), drained and rinsed; 12 oz Gnocchi; 1 1/2 Tbsp Cooking oil; 1/3 tsp Dried basil; 2 Tbsp Tomato paste; 1 can Crushed tomatoes (28 oz / 794 g can); 1/4 cup Red wine (opt); 1 1/2 cups Frozen peas and carrots; for serving Parmesan cheese (opt), grated; 1 1/2 Tbsp Balsamic vinegar; 2 tsp Dijon mustard; 2 tsp Maple syrup; 2 Tbsp Cooking oil; to taste Salt and pepper; 4 oz Baby spinach

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We love dressing up pre-made gnocchi with a hearty homemade sauce. Using frozen veggies, this is a great fall dish that comes together quickly.
Smarts: Don't knock frozen veggies - they can save prepping time and are usually very fresh and economical.

Ingredients

Metric

Servings:

Gnocchi with Chickpea Tomato Sauce:

Garlic - 3 cloves , minced
Onions - 1 , diced
Celery - 2 stalks , diced
Garbanzo beans (14 oz / 397 g can) - 1 can , drained and rinsed
Gnocchi - 12 oz
Cooking oil - 1 1/2 Tbsp
Dried basil - 1/3 tsp
Tomato paste - 2 Tbsp
Crushed tomatoes (28 oz / 794 g can) - 1 can
Red wine (opt) - 1/4 cup
Frozen peas and carrots - 1 1/2 cups
Parmesan cheese (opt) - for serving , grated

Baby Spinach Salad with Balsamic Vinaigrette:

Balsamic vinegar - 1 1/2 Tbsp
Dijon mustard - 2 tsp
Maple syrup - 2 tsp
Cooking oil - 2 Tbsp
Salt and pepper - to taste
Baby spinach - 4 oz

Prep

Garlic / Onions / Celery - Prep as directed. (Can be done up to 3 days ahead)
Chickpeas - Drain and rinse.
Make vinaigrette - Whisk together vinegar, mustard, maple syrup, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)

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Make

Cook gnocchi according to package instructions.
Heat a saute pan over medium-high heat. Add cooking oil to pan and then garlic, onions, celery, and basil to heated oil and saute for ~5 minutes.
Next add in tomato paste, crushed tomatoes, and wine if you’re using it. Simmer for 10 to 15 minutes.
Fold in frozen veggies and chickpeas and cook for another 5 minutes. Taste and season with salt, pepper, and sweetener if it’s too acidic.
Fold gnocchi into sauce.
Toss baby spinach with vinaigrette. Divide up gnocchi and serve with parmesan cheese if using.

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Gnocchi with Chickpea Tomato Sauce + baby spinach salad