Harvest Herb Gnocchi with Pumpkin Seeds

Quick-cooking gnocchi and frozen butternut squash join pine nuts, pumpkin seeds, and a plethora of dried herbs in this hearty winter meal that's ready in under 30 minutes.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 312 Calories

Ingredients

• 2 tablespoons pine nuts
• 2 tablespoons olive oil, or more as needed
• 1 (16 ounce) package gnocchi
• 2 (10 ounce) packages frozen diced butternut squash
• 1 cup roasted, salted pumpkin seeds
• 1/4 cup dried carrot greens, or to taste
• 1 pinch dried rosemary, or to taste
• 1 pinch dried parsley, or to taste
• 0.125 teaspoon ground black pepper, 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

Recipe 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.