Harvest Herb Gnocchi With Pumpkin Seeds Recipes

RICOTTA GNOCCHI WITH HERBY MUSHROOMS AND SAGE BROWNED BUTTER

Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter image

Making gnocchi at home is easy with this delicious recipe using ricotta cheese!

Provided by Tieghan Gerard

Time 45m

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil
2 cloves garlic, smashed
1 cup finely torn sourdough bread
1/3 cup grated Asiago cheese
16 ounces whole milk ricotta cheese
1 egg
3/4-1 cup all-purpose flour
1 cup grated parmesan cheese
kosher salt and black pepper
2 tablespoons extra virgin olive oil
4 cups mixed mushrooms, roughly torn or sliced
1 clove garlic, smashed
6 tablespoons salted butter
2 tablespoons fresh thyme leaves
8 leaves fresh chopped sage

Steps:

1. To make the breadcrumbs. Preheat oven to 425 degrees F. On a baking sheet, toss the olive oil, bread, garlic, and a pinch of salt and pepper. Transfer to the oven and bake for 10 minutes or until toasted. Crumble the bread into fine crumbs or pulse in the food processor. Toss with the Asiago cheese. Set aside.2. To make the gnocchi. In a bowl, mix together the ricotta and egg. Add 3/4 cup flour, the parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a tablespoon of flour at a time until the dough can be formed into a ball. The dough should be sticky.3. Generously flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite size pieces. Repeat this process, placing the gnocchi on a floured baking sheet. At this point, the gnocchi can be kept covered in the fridge for up to 1 day. Simply boil just before you're ready to eat. Or boil right away.4. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Drain.5. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes. 6. Drop the gnocchi into the butter sauce, gently tossing to combine. Remove from the heat.7. Divide the gnocchi among bowls. Top with breadcrumbs. EAT and ENJOY.

Nutrition Facts : Calories 449 kcal, ServingSize 1 serving

HARVEST HERB GNOCCHI WITH PUMPKIN SEEDS

Harvest Herb Gnocchi with Pumpkin Seeds image

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

Provided by stronglive1

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 25m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 312 calories, Carbohydrate 24.4 g, Cholesterol 10.7 mg, Fat 20.5 g, Fiber 2.8 g, Protein 12.6 g, SaturatedFat 5.3 g, Sodium 208 mg, Sugar 0.7 g

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