Rating: 3.5 stars
2 Ratings
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  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

Recipe by Cooking Light October 1997

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Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

202 calories; calories from fat 18%; fat 4.1g; saturated fat 1.4g; mono fat 1.4g; poly fat 0.8g; protein 7g; carbohydrates 34.2g; fiber 1.7g; cholesterol 3mg; iron 2.6mg; sodium 365mg; calcium 80mg.
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