Kale Pesto Gnocchi Make an Appointment Ask a Question Search Conditions 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 4 oz. fresh kale ½ cup extra virgin olive oil 1 tsp chopped garlic Salt & pepper to taste Black-Eyed Pea Salad 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 Directions Prepare above as instructed and hold aside black eyed pea salad warm. 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. Nutrition Information Makes: 8 Servings