Harvest Herb Gnocchi with Pumpkin Seeds recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
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 ⅛ teaspoon 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 1 pinch dried rosemary, or to taste 1 pinch dried parsley, or to taste
Nutrition Info
- 312 caloriescarbohydrate: 24.4 gcholesterol: 10.7 mgfat: 20.5 gfiber: 2.8 gprotein: 12.6 gsaturatedFat: 5.3 gservingSize: -sodium: 208 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Harvest Herb Gnocchi with Pumpkin Seeds
Directions
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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.
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.
Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.
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.