Hearty warming winter meal with pumpkin seeds, and fast to make, too.

Gallery

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

I use whole wheat sweet potato gnocchi.

Nutrition Facts

312 calories; protein 12.6g; carbohydrates 24.4g; fat 20.5g; cholesterol 10.7mg; sodium 208mg. Full Nutrition
Advertisement