ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin Gnocchi Gratin

Yield 6 servings (serving size: 1/2 cup)
Gnocchi (NYOH-kee) is the Italian word for "dumplings." This pumpkin gnocchi and sauce can be prepared up to 3 hours in advance. Slightly reheat the gratin sauce before assembling the dish.


  • 1 tablespoon stick margarine
  • 2 tablespoons all-purpose flour
  • 2 tablespoons dry white wine
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 1/8 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1 cup fresh or canned pumpkin puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 14 cups water
  • Cooking spray
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cracked pepper

Nutrition Information

  • calories 202
  • caloriesfromfat 18 %
  • fat 4.1 g
  • satfat 1.4 g
  • monofat 1.4 g
  • polyfat 0.8 g
  • protein 7 g
  • carbohydrate 34.2 g
  • fiber 1.7 g
  • cholesterol 3 mg
  • iron 2.6 mg
  • sodium 365 mg
  • calcium 80 mg

How to Make It

  1. Melt margarine in a medium nonstick saucepan over medium heat. Stir in 2 tablespoons flour; cook 30 seconds. Add wine and broth; bring to a boil. Reduce heat, and simmer 3 minutes or until thick. Stir in 1/8 teaspoon salt. Remove from heat; set aside, and keep warm.

  2. Combine 1 3/4 cups flour, pumpkin puree, 1/2 teaspoon salt, and nutmeg in a large bowl. Stir well to form a smooth dough (dough will be slightly sticky). Turn dough out onto a lightly floured surface. Shape dough into a 12 x 3-inch-long roll. Cut roll lengthwise into 6 (1/2-inch-thick) strips, and cut each strip into 12 (1-inch) pieces. Press each piece of dough with a lightly floured fork. Place gnocchi on a lightly floured baking sheet; set aside.

  3. Preheat oven to 450°.

  4. Bring water to boil in a large Dutch oven. Add half of gnocchi; cook 3 minutes or until done. Remove gnocchi with a slotted spoon; place in a colander. Repeat with remaining gnocchi.

  5. Place gnocchi in a 13 x 9-inch baking dish coated with cooking spray; spoon sauce evenly over gnocchi. Sprinkle with cheese, paprika, and pepper. Bake at 450° for 15 minutes or until thoroughly heated. Serve warm.