gnocchi, greens & chickpeas in spicy tomato broth
(1 rating)
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Recipe by Rain Adkins. I threw it together one night when I wanted something hearty but fast. You can of course do it with fresh greens.
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(1 rating)
yield
serving(s)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For gnocchi, greens & chickpeas in spicy tomato broth
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1 lbpackaged gnocchi
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1 canchickpeas, with liquid
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2 pkgfrozen mixed greens
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about 2/3 cmushroom spaghetti sauce, any good homestyle brand
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2 clovegarlic, minced
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scant 1 tspwhole rosemary leaf, crushed with fingers
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2 to 3sage leaves, minced
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canned or homemade vegetable broth
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cayenne to taste
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2 to3 Tbspolive oil
How To Make gnocchi, greens & chickpeas in spicy tomato broth
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1In a large saucepan, cook gnocchi according to package directions in just enough vegetable broth to cover--this generally only takes a couple minutes, max.
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2Drain, reserving broth. Heat olive oil oil in a NONSTICK skillet,and brown gnocchi lightly. Last minute or two of cooking (not earlier!), add garlic.
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3Return gnocchi, broth, garlic and oil to saucepan. Add remaining ingredients, plus a little more veggie broth if needed or desired (i.e., if you want soup.) Simmer till greens are tender but not overcooked. Adjust seasonings and serve in bowls.
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