Real Recipes From Real Home Cooks ®

gnocchi, greens & chickpeas in spicy tomato broth

(1 rating)
Recipe by
Rain Adkins
Louisville, KY

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.

(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

  • 1 lb
    packaged gnocchi
  • 1 can
    chickpeas, with liquid
  • 2 pkg
    frozen mixed greens
  • about 2/3 c
    mushroom spaghetti sauce, any good homestyle brand
  • 2 clove
    garlic, minced
  • scant 1 tsp
    whole rosemary leaf, crushed with fingers
  • 2 to 3
    sage leaves, minced
  • canned or homemade vegetable broth
  • cayenne to taste
  • 2 to3 Tbsp
    olive oil

How To Make gnocchi, greens & chickpeas in spicy tomato broth

  • 1
    In a large saucepan, cook gnocchi according to package directions in just enough vegetable broth to cover--this generally only takes a couple minutes, max.
  • 2
    Drain, reserving broth. Heat olive oil oil in a NONSTICK skillet,and brown gnocchi lightly. Last minute or two of cooking (not earlier!), add garlic.
  • 3
    Return 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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