Pumpkin Gnocchi with Collard Greens

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I originally created Pumpkin Gnocchi with Collard Greens for a family Thanksgiving dinner. In 2020, my students and I are going to make this dish as the Primo for our upcoming Halloween Italian Cooking Class/Pop Up Supper Club in Support of the Bastrop County Emergency Food Pantry.

Ingredients:

Pumpkin Gnocchi Ingredients
  • 16 large collard green leaves
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 2 red chilies, minced
  • 18 oz package of pumpkin gnocchi
  • 8 oz package of shaved or grated Italian cheese (Parmesan, Romano , Asiago or a mixture)
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh oregano
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste

Prep:

Pumpkin Gnocchi Prep
  • Remove the stems from the collard greens.  Cut the leaves into strips.
  • Dice the onion
  • Strip the leaves off the oregano and thyme stems
  • Mince the garlic and chilies

Cook:

  • Coat a large stainless steel skillet with 2 tablespoons of olive oil and place on medium heat.  Add the onions, garlic, chilies, oregano and thyme.  Saute until golden brown.
  • Add 2 tablespoons of balsamic vinegar
  • Add the collard greens and stir.  Let the collard greens wilt for 2 minutes.
Pumpkin Gnocchi Cook 3
  • Add salt and pepper to taste.  Then turn off the heat and cover with a lid while you cook the gnocchi.
  • Coat a large non-stick skillet with 2 tablespoons of olive oil and place on  medium high heat.  Add the pumpkin gnocchi and cook until brown on all sides. Toss the gnocchi gently with a plastic or silicone spoon so that all sides get brown without bruising the delicate gnocchi.
Pumpkin Gnocchi Cook 5
  • Add the browned gnocchi to the cooked collard greens.  Add half the cheese and gently toss everything together.
Pumpkin Gnocchi Cook 4
  • Plate the dish.  Sprinkle with additional cheese .  Serve with a glass of Chianti or any red wine you like.
Pumpkin Gnocchi Feature

I served this as a side dish at Thanksgiving.  Also for those who don’t eat meat, it serves as a yummy and satisfying main dish.

If you can’t find pumpkin gnocchi, you can use another flavor.

Hope you enjoy!!!

9 thoughts on “Pumpkin Gnocchi with Collard Greens”

    1. In Italian cooking, gnocchi are small dumplings made from mashed potatoes, egg, cheese , and wheat flour, semolina or cornmeal. The dough is rolled out , cut into small pieces and gently pressed with a fork to make indentations that can hold the sauce. You don’t have to make your own gnocchi. You can buy it. I bought this one from our local Bastrop HEB. This one is made with 55% pumpkin, 45% potato and the remainder of the ingredients are small amounts of wheat flour, eggs and cheese. Buy any flavor you like. The pumpkin is seasonal for the fall and winter.

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      1. I looked on-line. They are a wide variety of gluten free gnocchi available. I found a brand that Walmart carries. You can either buy it at the store in Bastrop or order it on-line and have it delivered to Walmart where you can pick it up.

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