- Calories 202
- Caloriesfromfat 18%
- Fat 4.1g
- Satfat 1.4g
- Monofat 1.4g
- Polyfat 0.8g
- Protein 7g
- Carbohydrate 34.2g
- Fiber 1.7g
- Cholesterol 3mg
- Iron 2.6mg
- Sodium 365mg
- Calcium 80mg
Pumpkin Gnocchi Gratin
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.
How to Make It
Step 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.
Step 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.
Step 3
Preheat oven to 450°.
Step 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.
Step 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.
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SomeWoman's Review
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.
Chewy but interesting