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Harvest Herb Gnocchi with Pumpkin Seeds
Harvest Herb Gnocchi with Pumpkin Seeds
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Delicious gnocchi and butternut squash with pine nuts, pumpkin seeds, and dried herbs make a quick and hearty winter meal in under 30 minutes.
Ingredients:
  • 1 (16 ounce) package gnocchi
  • 2 tablespoons olive oil, or more as needed
  • 2 tablespoons pine nuts
  • 2 (10 ounce) packages frozen diced butternut squash
  • 1 cup roasted, salted pumpkin seeds
  • 1/4 cup dried carrot greens, or to taste
  • 0.125 teaspoon dried marjoram, or to taste
  • 0.125 teaspoon ground thyme, or to taste
  • 0.125 teaspoon dried basil, or to taste
  • 0.125 teaspoon ground black pepper, or to taste
  • 1 pinch dried rosemary, or to taste
  • 1 pinch dried parsley, or to taste
Instructions:
  • 1. Boil a large pot of lightly salted water. Add gnocchi and cook until they float, about 2 to 4 minutes. Drain.
  • Coat a large pan generously with olive oil and heat over medium heat. Add pine nuts and cook until golden brown on one side, about 2 to 3 minutes. Stir in squash, pumpkin seeds, and more oil if necessary to account for the liquid released from the squash as it thaws.
  • Allow the squash to thaw and heat up for 12 to 15 minutes. Then mix in the gnocchi and additional oil if necessary.
  • Add a generous amount of carrot greens to the dish, followed by marjoram, thyme, basil, and black pepper. Sprinkle lightly with rosemary and parsley. Cook until heated through, then take it off the heat and serve.

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