pork chops with pomegranate Reinvent leftover mashed potatoes as a hearty fall dinner! Gnocchi (pronounced NYOH-kee) are Italian dumplings made with mashed potatoes, flour, eggs, and cheese. TOTAL TIME 1 hour • SERVES 6 INGREDIENTS 3 cups refrigerated mashed potatoes 1 cup whole milk ricotta cheese 1⁄3 cup Fresh Thyme shredded Parmesan cheese 1 Fresh Thyme large egg, beaten 1 tsp. Fresh Thyme fine sea salt 1 tsp. ground nutmeg 1 cup semolina flour 1 cup all-purpose flour 1⁄2 cup chopped pancetta 6 cups chopped baby kale 3 cloves garlic, thinly sliced 1 (8 oz.) pkg. cremini mushrooms, quartered 3 cups Fresh Thyme frozen chopped butternut squash 2 Tbsp. salted butter 4 leaves fresh sage Parmesan shavings, for garnish Crushed red pepper, for garnish INSTRUCTIONS 1. In a large bowl, combine mashed potatoes, ricotta, shredded Parmesan, beaten egg, salt, and nutmeg. Stir in semolina and all-purpose flour, 1⁄2 cup at a time, to form a dough. Cover with plastic wrap and set aside for 15 minutes. 2. In a large pot, bring 6 cups salted water to boiling over high heat. Meanwhile, divide dough into four pieces. Using hands, carefully roll one dough portion on a lightly floured surface into a rope 1 inch thick. Cut into 1½-inch lengths. Place pieces in boiling water and reduce heat to simmer for 3 minutes or until gnocchi float and swell, becoming pillowy. With a slotted spoon, remove to a platter and repeat with remaining dough. Set gnocchi aside and keep warm. 3. In an extra large non-stick skillet, cook pancetta over medium-high heat for 3 minutes or until almost crisp. Transfer pancetta to a plate. Add kale and garlic to the skillet. Cook until kale begins to wilt. Add mushrooms and squash and cook, stirring, until mushrooms soften and squash begins to brown. Transfer mixture to same plate. 4. In the same non-stick skillet, add butter and sage and melt butter over medium-high heat. Add gnocchi and cook, stirring occasionally, until well browned. Remove sage and add kale mixture and pancetta; stir to combine. Top servings with Parmesan shavings and sprinkle with crushed red pepper to taste, if desired. Each serving contains: 522 calories, 17 g fat, 9 g saturated fat, 0 g trans fat, 72 mg cholesterol, 881 mg sodium, 72 g carbohydrates, 7 g fiber, 6 g sugar, 22 g protein. Daily values: 291% vitamin A, 113% vitamin C, 26% calcium, 25% iron. WITH SAUTEED KALE & MUSHROOMS 30 Fresh Thyme Crave | freshthyme.com 024-031 Harvest Table.indd 30 8/14/17 11:51 AM