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Harvest Herb Gnocchi with Pumpkin Seeds

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"Hearty warming winter meal with pumpkin seeds, and fast to make, too."
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25 m servings 312
Original recipe yields 8 servings


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


  • Cook's Note:
  • I use whole wheat sweet potato gnocchi.

Nutrition Facts

Per Serving: 312 calories; 20.5 24.4 12.6 11 208 Full nutrition

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