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Kale Pesto-Tossed Gnocchi

Served Over Black-Eyed Pea & Tomato Salad

“As part of our ongoing commitment to the environment, we have been developing 'Meatless Monday' entrees. Livestock cultivation has a large carbon footprint and if we reduce our meat consumption, we can have a positive impact on our environment and our health. In conjunction with Brandon Engel, our Food Services Production Manager, I recently developed a delicious gnocchi dish that I think you might enjoy. Bon Appetite.”

- David Lemann
Food Services Cook at National Jewish Health since 2010

Ingredients

Kale Pesto 

Prepare all ingredients and set aside.

  • 4 oz. fresh kale
  • ½ cup extra virgin olive oil
  • 1 tsp chopped garlic
  • Salt & pepper to taste

Black-Eyed Pea Salad 

Prepare as instructed and hold aside warm.

  • 2 cups dried black-eyed peas or 2 cans rinsed & drained
  • 15 cherry tomatoes, quartered
  • 1/8 cup diced red onion
  • 3 tbsp red wine vinegar
  • Salt & pepper to taste

Boil 2 cups dried black-eyed peas in enough broth or water to cover until done (or simmer 2 cans drained peas in ½ cup liquid until heated through). Drain, then combine peas with remaining ingredients. Hold warm.

Gnocchi Preparation

  • 1 package store bought gnocchi
  • 1 tbsp olive oil
  • Shredded parmesan cheese to taste
Saute gnocchi in olive oil until golden brown (about 5 minutes). Toss gnocchi in your prepared kale pesto and heat through. Make a bed of your black-eyed pea salad, center plate and top with kale pesto-coated gnocchi. Add a sprinkle of grated parmesan to taste.


Makes: 8 Servings

 

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