Gnocchi with Collard Greens and Shrimp
Recipe By Chef Jim Coleman
Keep your favorite brand of gnocci in the freezer and you have a delicious dinner in about as much time as it takes to boil water.
- ¾ pound potato gnocci
- ½ pound collard greens
- ¾ pound shelled, deveined shrimp
- 1 clove garlic
- 1 small hot pepper
- 5 tablespoons olive oil
- 1. In a large pot, bring lightly salted water to boil.
- 2. Meanwhile, in a large skillet, heat the pepper in the oil until it begins to brown, then remove and shred it. Stir in the collard greens, shrimp and a pinch of salt. Toss over medium flame until the shrimp is pink and the greens are wilted. Set aside.
- 3. When the shrimp mixture begins cooking, toss the gnocci into the boiling water. Drain when it is cooked through, reserving a little water. .Add gnocci to the skillet. Cook for a minute or so, tossing the pasta as if it were flipping an omelet. Stir in a little of the reserved water and toss with shredded pepper.