Pumpkin Gnocchi Gratin

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

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.