It’s the season of greens. Our local farms are growing a very diverse variety,  and confronted by so many beautiful choices in the produce department, I opted to make a meal of them.

Greens and Prosciutto Atop Pumpkin Gnocchi

extra virgin olive oil
1 package prosciutto
1 bunch dandelion greens, coarsely chopped, stems removed
1 bunch red chard, coarsely chopped, stems removed
1 bunch dino kale, coarsely chopped, stems removed
3 cloves of garlic, chopped
1 TB pine nuts
1 package pre-made gnocchi (I used a pumpkin gnocchi found in the refrigerated section of the grocery store.)
grated Parmesan for garnish

Fill a large pot with water and set to boil.

Add enough extra virgin olive oil to coat the bottom of a large skillet. Warm up over medium heat. Add prosciutto and cook until golden brown.

Add all of the greens and stir until everything is coated in oil and prosciutto has been turned to the top. Add garlic and cover, cooking about five minutes or until greens are wilted. Remove cover and stir in pine nuts.

Meanwhile, throw gnocchi into the boiling water. Cook to package directions. Drain.

Layer greens over gnocchi on a plate and garnish with Parmesan. We paired dinner with a wonderful Pinot Grigio.