Harvest Herb Gnocchi with Pumpkin Seeds
Hearty warming winter meal with pumpkin seeds, and fast to make, too.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1(16 ounce) package gnocchi
- 2tablespoons olive oil, or more as needed
- 2tablespoons pine nuts
- 2(10 ounce) packages frozen diced butternut squash
- 1cup roasted, salted pumpkin seeds
- ¼cup dried carrot greens, or to taste
- ⅛teaspoon dried marjoram, or to taste
- ⅛teaspoon ground thyme, or to taste
- ⅛teaspoon dried basil, or to taste
- ⅛teaspoon ground black pepper, or to taste
- 1pinch dried rosemary, or to taste
- 1pinch dried parsley, or to taste
Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.Step 2
Meanwhile, coat a large pan in olive oil and allow to pool. Place over medium heat and wait for oil to warm. Add pine nuts with additional oil if needed; there should be excess oil. Cook pine nuts until golden brown on one side, 2 to 3 minutes. Add squash and pumpkin seeds, and additional oil if needed; keep in mind that as the squash thaws it will produce liquid.Step 3
Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.Step 4
Add carrot greens liberally. Add marjoram, thyme, basil, and black pepper. Season sparingly with rosemary and parsley. Cook until heated through. Remove from heat and serve.