Gordie was helping me pick out ingredients from the pantry and figured we should have Gnocchi. And then decided that he wanted chickpeas too. I was a little thrown. I usually just serve Gnocchi with a tomato pasta sauce. So I poked around the internet and that that some people combined these two ingredients with canned tomatoes. That was definitely something I could work with. When I run out of canned tomatoes I sometimes feel like I’ve lost the ability to cook. I decided to add some chopped spinach I had in the freezer which reminded me of an Indian dish so I added some currry spices. Gordie is a little iffy on the spinach (and green food in general at the moment) but loved everything else. The dish I made was a pretty mild curry without too much heat but you could always add more if you were so inclined.
- 1 tablespoon olive oil
- 1 large can diced tomatoes
- 1 can chickpeas (rinsed and drained)
- 1 block of chopped frozen spinach
- 1 package of Gnocchi
- 1 tablespoon curry powder
- 1 tablespoon Garam Masala (an indian spice mix, you can get it here in Calgary in Superstore in the Indian spice section – not the baking aisle)
- If you can’t find or don’t want to buy Garam Masala just use twice the curry powder.
- Heat some oil in a pan. Mix in the spices, tomatoes and chickpeas. You can basically cook this for as long as you want on a low simmer. I’d recommend at least 10-15 minutes.
- When you are about 10 minutes from serving, put a pot of water on to boil. Add the Gnocchi to the boiling water. After a few minutes the gnocchi will float to the top. Use a slotted spoon to scoop the floating gnocchi into a bowl (it would also be fine to put them directly into the pan with the tomatoes and chickpeas).
- Defrost the spinach in the microwave. As soon as it has thawed, squeeze the water out of it. The spinach will look the best if you add it to the pan close to when you plan on serving it but it will still taste fine if it cooks for a while.
- Cook the spinach, tomatoes and chickpeas until the spinach is heated.
Cooking with the Kids
The kids can:
- Pour the cans into the pan
- Measure and pour the spices
- Stir the vegetables under close supervision
Per 1/4 of the Curry Gnocchi: Calories – 316, Carbs – 56g, Fat – 6g, Protein 12, Fibre – 7.
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