1 lb frozen or fresh gnocchi                                         1 tbsp plus 1 tsp extra virgin olive oil2 cups thinly sliced winter squash (1-2 in long)     1/2 cup sliced shallots (1-2 medium) 2 cloves garlic, minced                                                 14- ounces vegetable broth 2 tbsp currants                                                              1 tbsp chopped fresh sage / 1 tsp dried 1/4 tsp fresh ground pepper                                       8 cups fresh spinach, coarsely chopped 15 ounces chickpeas, rinsed                                        2 tbsp balsamic vinegar

Cook gnocchi in a large pot of boiling water according to package directions.  Drain, rinse, and pat dry.  (If using shelf-stable gnocchi, skip this.) Heat 1 tbsp oil in a large nonstick skillet over medium heat.  Add gnocchi and cook, stirring for 2 minutes.  Stir in broth, currants, sage, and pepper.  Bring to boil.  Reduce heat to maintain a simmer and cook, stirring, until squash is almost cooked through 6-8 minutes.  Add spinach, chickpeas, and gnocchi, and cook, gently stirring, until spinach is wilted, about 2 minutes more.  Serve with balsamic vinegar.

From  www.eatingwell.com.  Serves 4.