Name: Herb Gnocchi with Pumpkin Seed & Brown Butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: US
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

Embrace the warmth of winter with this delightful gnocchi dish, where the nutty crunch of pumpkin seeds meets aromatic herbs in a symphony of flavors.

Follow The Directions

01

Step

4 mins

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.

02

Step

3 mins

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.

03

Step

15 mins

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

04

Step

1 mins

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.

For a richer flavor, consider browning the butter before adding the gnocchi.
Fresh sage leaves, lightly fried in butter, make an excellent garnish.
Adjust the amount of herbs to your personal preference. Fresh herbs can also be used, simply double the quantity.

Adrianna Gibson

Written by

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