Categories: Bulk Bases, Vegetarian

Ingredients

• 1/2 cup instant barley
• 1 cup water
• 1/2 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 cups thinly sliced peeled butternut squash or unpeeled delicata squash (1- to 2-inch-long slices)
• 1/4 cup sliced shallots (1-2 medium)
• 1 cloves garlic, minced
• 1 7-ounce can vegetable broth
• 1 tablespoons currants
• 1/2 tablespoon chopped fresh sage or 1 teaspoon dried rubbed
• 1/8 teaspoon freshly ground pepper
• 4 cups fresh spinach, coarsely chopped
• 1/2 15-ounce can chickpeas, rinsed
• 1/8 cup balsamic vinegar reduction or 1 tablespoons balsamic vinegar (see Note)

Directions

1. Prepare barley according to directions.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5 to 7 minutes. Transfer to a bowl.

3. Add the remaining 1 teaspoon oil, squash, shallots and garlic to the pan and cook, stirring, for 2 minutes. Stir in broth, currants, sage and pepper. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring, until the squash is almost cooked through, 6 to 8 minutes. Add spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic reduction (or balsamic vinegar).

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