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.

Serves 4

Ingredients

• ¾ pound potato gnocci
• ½ pound collard greens
• ¾ pound shelled, deveined shrimp
• 1 clove garlic
• 1 small hot pepper
• 5 tablespoons olive oil
• Salt

Directions

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.