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
Black-Eyed Pea Salad
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.
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.