Name: Harvest Herb Gnocchi with Pumpkin Seeds
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Gnocchi - 1 (16 ounce) package; Olive oil, or more as needed - 2 tablespoons; Pine nuts - 2 tablespoons; Frozen diced butternut squash - 2 (10 ounce) packages; Roasted, salted pumpkin seeds - 1 cup; 1/4 cup dried carrot greens, or to taste - 1 cup; Dried marjoram, or to taste - ⅛ teaspoon; Ground thyme, or to taste - ⅛ teaspoon; Dried basil, or to taste - ⅛ teaspoon; Ground black pepper, or to taste - ⅛ teaspoon; Dried rosemary, or to taste - 1 pinch; Dried parsley, or to taste - 1 pinch

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Harvest Herb Gnocchi with Pumpkin Seeds

1. Gnocchi - 1 (16 ounce) package

2. Olive oil, or more as needed - 2 tablespoons

3. Pine nuts - 2 tablespoons

4. Frozen diced butternut squash - 2 (10 ounce) packages

5. Roasted, salted pumpkin seeds - 1 cup

6. 1/4 cup dried carrot greens, or to taste - 1 cup

7. Dried marjoram, or to taste - ⅛ teaspoon

8. Ground thyme, or to taste - ⅛ teaspoon

9. Dried basil, or to taste - ⅛ teaspoon

10. Ground black pepper, or to taste - ⅛ teaspoon

11. Dried rosemary, or to taste - 1 pinch

12. Dried parsley, or to taste - 1 pinch

How to cook deliciously - Harvest Herb Gnocchi with Pumpkin Seeds

1. Stage

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.

2. Stage

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.

3. Stage

Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.

4. Stage

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.