Gnocchi with Spinach, Chickpeas and Tomatoes

I was working on a test recipe last night (to be published in a colleague’s upcoming cookbook!) and decided to make gnocchi the main part of the meal. I’ve never had a gnocchi dish I didn’t enjoy, have you? Store-bought, shelf-stable gnocchi are so easy to use and they’re both pillowy soft and dense all in one bite. They cook up in only a few minutes, and can make any drab pasta dish a bit more appealing.

Just when I didn’t think gnocchi could get any better, it did: I found a whole wheat version at Trader Joe’s. I bought a package weeks ago without a recipe in mind because I was afraid if I didn’t snag it then and there, I’d risk never finding it again. This whole wheat gnocchi is not only vegan (no egg!) but it boasts an impressive 8g of fiber per serving! And it doesn’t have a gritty whole wheat texture. Nope, it still cooks up light and fluffy like the regular ‘ol kind.

I keep coming across homemade gnocchi recipes, and one of these days I swear I’ll make it from scratch. But in the meantime, I’ll use the shelf-stable kind in simple and satisfying recipes like this one:


  • 1 pound shelf-stable whole wheat gnocchi
  • 1 tablespoon extra-virgin olive oil
  • 1 14.5-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, rinsed
  • 6 cups fresh baby spinach leaves


  1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
  2. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chickpeas and tomatoes and cook, 3-4 minutes.
  3. Add the gnocchi and toss to coat.
  4. Add spinach and cook, gently stirring, until the spinach is wilted, about 2 minutes more. Serve immediately.

Speaking of chickpeas…remember my post the other day about Cinque e’ Cinque? Well the nice people at Lucini Italia are going to send some goodies to a lucky blog reader! All you have to do is leave me a comment sharing your favorite way to enjoy chickpeas and a winner will be randomly chosen on Friday. Want to increase your odds? If you tweet about this giveaway, leave me another comment letting me know. Good luck!


  1. Posted September 22, 2010 at 7:44 am | Permalink

    Ooh I love gnocchi. My mom has a delicious recipe for ricotta ones. I made pumpkin ones once that were to die for too!!

    I love my chickpeas on a salad or as hummus.

  2. Lisa Rolince
    Posted September 22, 2010 at 8:58 am | Permalink

    Hi Janel- I really enjoy your recipes and reviews! Thank you for sharing!!
    I tried to find the Cinque yesterday, but I went to Fresh Market not whole foods- on a mission to find it today!!
    Chickpeas are a staple here in our house! I like to cook with tomatoes, mushrooms, onions and broccoli and serve with couscous or couscous cakes! Yum!
    Thanks again for all of your tips!!

  3. Janel
    Posted September 22, 2010 at 4:02 pm | Permalink

    Thank you so much Lisa!!! Were you able to find Cinque today at WF? I hope so! If not, I’ll have to check if we have them here so you can buy some the next time you’re in town!

  4. Kayci
    Posted September 22, 2010 at 10:52 am | Permalink

    hummus! or falafel! or the 2 combined!

  5. Posted September 22, 2010 at 2:46 pm | Permalink

    I’ve never thought to add chickpeas to a gnocchi dish (love gnocchi with spinach, garlic and tomatoes, though!). What a sneaky way to add protein. 🙂

    I love to mash chickpeas with a bit of garlic and olive oil and serve as a simple dip with pita chips.

  6. Posted September 22, 2010 at 6:08 pm | Permalink

    Mmm, so simple and tasty!

    I adore chickpeas mixed with high-quality whole grain rice (or barley/spelt), steamed vegetables, and Bragg’s soy sauce. Even on their own, chickpeas are delicious!

  7. Raychel
    Posted September 22, 2010 at 8:34 pm | Permalink

    I really enjoy chickpeas mashed with tomato sauce, garlic and some basil/oregano. Sometimes I make a panini out of it, but most of the time I just eat it straight up!

  8. Lora
    Posted September 23, 2010 at 9:42 am | Permalink

    This sounds delicious. My favorite was to enjoy chick peas are: hummus, baked falafel, in soups and salads, and mixed with pasta alal pasta fagioli. I could eat chick peas at every meal!

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