White wine steamed clams with butternut squash and shrimp? We can't wait to dig into Edi's gnocchi and seafood dinner.

Gnocchi de Pescatore

Fill a large stockpot with lightly salted water and bring to a boil. Add gnocchi and cook according to package directions. Drain; set aside and keep warm.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 cloves sliced garlic and saute 30 seconds to 1 minute or until fragrant. Add crushed red pepper and whole clams. Pour in white wine and sprinkle with 1 tablespoon chopped parsley. Cover with a tight-fitting lid until clams steam open, about 5 to 10 minutes. Remove clams from pan and separate meat from shell, chop into bite-size pieces. Strain clam broth to remove sand, set aside.

Meanwhile, add remaining 1 tablespoon olive oil and 2 cloves sliced garlic to another large pan over medium-high heat. Add butternut squash, thyme, and rosemary; season with black pepper. Cook 12 to 15 minutes or until squash is tender. Stir in clam juice and shrimp. Cook 3 to 5 minutes or until shrimp are opaque. Add gnocchi and remaining 1 tablespoon chopped parsley. Continue cooking until heated through. Serve warm.