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:

• 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:

• 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.

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• Add 2 tablespoons of balsamic vinegar
• Add the collard greens and stir.  Let the collard greens wilt for 2 minutes.

• 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.

• Add the browned gnocchi to the cooked collard greens.  Add half the cheese and gently toss everything together.

• Plate the dish.  Sprinkle with additional cheese .  Serve with a glass of Chianti or any red wine you like.

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!!!