Cook gnocchi according to package directions (if frozen), then drain, rinse, and pat dry. Skip if using shelf-stable gnocchi.

Heat olive oil in a large non-stick skillet over medium heat.

Add gnocchi and cook, stirring often, until browned, about 5-7 minutes. Transfer to a bowl.

Add squash, shallots, and garlic to the pan and cook, stirring, for 2 minutes.

Stir in vegetable broth, raisins (or dates), sage, and pepper. Bring to a boil.

Reduce heat and simmer, stirring, until squash is almost cooked through, 6-8 minutes.

Add spinach, chickpeas, and gnocchi to the pan.

Cook, gently stirring, until spinach is wilted, about 2 minutes more.

Serve drizzled with balsamic vinegar.