Gnocchi with Smoked Collard Greens and Tomato Ragout
Prep and Cook Time: 45 minutes
Ingredients
- 2 ¼ cup Russet Potatoes
- 1 ¼ cup self-rise flour or GF flour of choice
- 2 tbs potato flakes
- 1 tsp salt
- Pinch of nutmeg
- Flour for dusting
- 2 tbs avocado oil
- ¼ cup onion (cut small)
- 3 cloves garlic (minced)
- ¼ cup white wine
- 2 tbs smoked paprika
- ¼ cup whole peel tomatoes
- ½ cups vegetable stock water
- 1 bunch collard green (stemmed and cut into ½ inch pieces or
- Parmesan Cheese
Equipment Needed
- Large pot
- Medium pot
- Potato masher
Preparation Instructions
Gnocchi
- Step 1: Cook potatoes in a pot salted water until fork tender (about 20 minutes)
- Step 2: Peel the hot potatoes and press them through a potato press into a large bowl (or mash them using a potato masher). Allow to cool
- Step 3: Add flour, potato flakes, salt, and nutmeg. Mix briefly with your hands to combine, adding more flour as needed until the dough isn’t sticky anymore
- Step 4: Transfer the dough to a floured work surface. Form into a flat ball and cut into halves
- Step 5: Take one half of the dough and roll it along your floured surface into a long ¾ inch thick rope
- Step 6: Cut the rope into ½ inch to ¾ inch pieces and form them into balls
Ragout
- Step 1: Place oil in medium size pot over moderate heat
- Step 2: Sauté onions and garlic (about 2 to 3 minutes) until they begin to soften
- Step 3: Add wine and reduce liquid by half
- Step 4: Add paprika, tomatoes and stock. Bring to a boil
- Step 5: Lower heat and add half of the collard greens. Cook for 5 minutes
- Step 6: Add ½ to 1 cup of gnocchi and cook for 2 to 3 minutes
- Step 7: Garnish with shaved Parmesan Cheese
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