There’s always a secret ingredient in recipe developer and food stylist Tieghan Gerard’s hearty homestyle dishes. Pick up her new cookbook, packed with comforting fare that will warm you right up, and whip up a batch of sweet and savory pumpkin gnocchi with spicy, herbal oregano butter. 

I know the idea of homemade gnocchi feels intimidating, but it’s simpler than you think. Since I love fall and all things cozy, I’m all about a savory pumpkin dish even though gnocci is traditionally made with potato. Nothing pairs better with pumpkin than a little Manchego cheese and browned butter. The gnocchi can be kept in the fridge for up to one day and then boiled as described here.

Reprinted with permission from Half Baked Harvest Cookbook