Sometimes I receive specific requests for food.
Sometimes people simply ask for home cooked meals of any kind.
And, sometimes people just “hint.
And then there are also those times when I just pop-in and surprise a friend with a meal: Green Chile Pumpkin Seed Manchego Gnocchi.

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Green Chile Pumpkin Seed Manchego Gnocchi

1 Tbs. olive oil
1 small yellow onion, thinly sliced
sea salt and pepper
1 cup pepitas (pumpkin seeds)
3/4 cup roasted green chiles, diced
1 1/2 cup corn kernels (fresh, frozen, or canned – drained)
1 1/2 cups rainbow carrot ribbons (carrots shaved into ribbons)
6 oz. Manchego cheese, shaved

1 lb. gluten-free potato gnocchi

Heat the olive over medium heat in a large pot.
Add the onion and plenty of sea salt and pepper. Stir and sauté until the onions begin to brown. Add the pepitas and stir until they begin to “pop.”
Add the green chiles and corn and mix well.
Reduce heat to very low and stir in the carrot ribbons.
Cover and continue cooking 3-5 minutes more.
Set aside.

Meanwhile, bring a large pot of water to a boil.
Add the gnocchi and bring it to a rolling boil again for about 3 minutes.
Drain.
Add the cooked gnocchi to the green chile mixture and toss well.

Plate and top with shaved Manchego cheese, additional pepitas, and fresh cilantro and ground pepper.