· recipe ·
Hoppin' John-Inspired Gnocchi with Black-Eyed Peas
Black-eyed peas have an earthy flavor that pairs well with smoky sausage. Collard leaves become silkier with a gentle simmer than with a quick wilt alone.
Time and servings
- Prep
- 40 min
- Cook
- 100 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 800
- Protein
- 33 g
- Fat
- 38 g
- Carbs
- 82 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Brown the sausage
Cut the andouille into thick coins. Heat the olive oil in a wide skillet and brown the coins on both sides; transfer them to a plate.
Cook the greens
Finely dice the onion and mince the garlic. Strip any tough stems from the collards and thinly slice the leaves. Cook the onion in the sausage skillet until soft, then add the collards, garlic, and smoked paprika and cook until the leaves begin to wilt.
Simmer the peas and greens
Drain and rinse the black-eyed peas. Add them with the chicken broth and hot sauce. Simmer gently for about 20 minutes, until the collards are tender and the liquid lightly coats the peas. Add a splash of water if the pan dries out before the greens soften.
Heat the cooking water
During the last 10 minutes of simmering the collards, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the skillet.
Finish the skillet
Return the andouille and fold everything together over medium heat until the sausage reaches 165°F74°C and the broth clings to the gnocchi. Finely grate the cheddar over the skillet and serve.
