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
1/3 cup grated Parmesan cheese
1/4 teaspoon paprika
1/4 teaspoon cracked pepper
How to Make It
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.
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.
Preheat oven to 450°.
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.
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.
I didn't make the sauce, just the gnocchi as a side, sauteed in oil after the boiling step and sprinkled with salt and ground sage. They're definitely not pillowy like potato gnocchi, and with almost twice as much flour as pumpkin they didn't taste like anything in particular. On the other hand they did hold together well while boiling (also unlike potato gnocchi), and with some tweaking they'd be worth making again. They're certainly substantial enough to make a main dish by themselves.
This was easier to make than I anticipated. I formed the gnocchi the night before and refrigerated them uncooked. I sprinkled paprika on top instead of measuring out 1/4 tsp, so I think there was a bit more than the recipe calls for. This added quite a bit of flavor, if you're concerned about it being too bland. The texture of the gnocchi was excellent.
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