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KEEP SCREEN ON

Yield: Makes 6 (1 cup) servings

Ingredients
Ingredients
2 pounds grape tomatoes, cut in halves, divided

1 tablespoon olive oil

Salt and freshly ground black pepper

Ingredients


1 bunch parsley stems

6 cloves garlic, peeled

2 pounds gnocchi

1 cup chopped kale

2 tablespoons olive oil

3 cloves garlic, thinly sliced

1/2 cup shredded fresh Parmesan cheese

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Preparation Method

To dehydrate tomatoes:

  1. Position oven rack at rack position 3.
  2. Place one pound tomato halves on dehydrate rack.
  3. Place prepared rack in oven.
  4. Place door stop on door latch.
  5. Touch or turn oven to Dehydrate at 135°F.
  6. Dehydrate for 3 to 4 hours.
  7. Remove from oven.
  8. Toss with 1 tablespoon olive oil, salt and pepper.
  9. Store in Sub-Zero refrigerator.

Make gnocchi:

  1. Heat Wolf griddle to 400°F.
  2. Fill Wolf steamer with 2 gallons water to the top line.
  3. Heat to HIGH.
  4. Add parsley stems and 6 whole garlic cloves in the water.
  5. Place the gnocchi in the perforated pan and cook 7 to 10 minutes, until they begin to float.
  6. Add kale to gnocchi and cook an additional minute.
  7. Turn off steamer and drain water.
  8. When gnocchi is well drained, drizzle with olive oil.
  9. Place on griddle 3 to 5 minutes or until gnocchi begins to crisp.
  10. Toss remaining fresh tomatoes, dehydrated tomato halves and sliced garlic with gnocchi on the griddle.
  11. Cook an additional 1 to 2 minutes.
  12. Remove to serving platter, season with salt and pepper and top with cheese.

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