Pumpkin Gnocchi Gratin

recipe
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.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

October 1997
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