Pumpkin Gnocchi
| Prep Time: |
20 minutes |
| Cook Time: |
6-8 minutes |
| Serves: |
4 |
| Serving Size: |
1 cup gnocci + 1/3 sauce = 1 serving = 278 calories, 7g fat, 4g saturated fat, 33g carbs, 20g protein, 4 g fiber, 598mg calcium, 2.5mg iron, 816mg sodium. |
This recipe is OK for those on the Low Microbial (dairy OK) Diet-- Leave parsley garnish off.
Ingredients:
| Gnocchi: |
Sauce: |
| 1 cup canned pumpkin puree* (not sweetened pie filling) |
1 12-ounce can evaporated skim milk |
| ½ cup plus 1 Tbsp grated Parmesan cheese |
½ cup grated Parmesan cheese |
| ½ tsp salt |
¼ cup chopped fresh parsley |
| ¼ tsp ground black pepper |
|
| 1/8 tsp ground nutmeg |
|
| 1 egg white, whipped until frothy |
|
| ½ cup whole-wheat flour, divided |
|
| ¼ cup all-purpose flour |
|
*(If you prefer to use fresh pumpkin instead…to prepare: peel, seed and cube a 5-7 pound pumpkin (cut flesh into 2-inch cubes) and cook in rapidly boiling water for 8-10 minutes, until fork-tender. Drain well, then puree with a potato masher or food processor.)
Cooking Instructions:
| 1. |
In a large bowl, combine pumpkin, cheese, salt, black pepper and nutmeg. Using a rubber spatula, carefully fold in egg whites. |
| 2. |
Next, fold in whole-wheat flour; ¼ cup at a time, and mix until a soft dough forms. Add the all-purpose flour until incorporated. (Don’t overmix or gnocchi will be tough.) Turn dough out onto a lightly floured surface, and roll into several 1-inch-wide “snakes”. |
| 3. |
Cut each snake into 1-inch pieces. |
| 4. |
Bring a large pot of water to a boil. Add gnocchi and boil until pieces float to the surface, about 3 minutes. |
| 5. |
Meanwhile, in a medium saucepan, combine evaporated milk & cheese. Set pan over medium heat and bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer 3 minutes, until sauce reduces slightly. |
| 6. |
Spoon gnocchi into shallow pasta bowls, pour sauce over top and garnish with chopped parsley. |
Recipe adapted from: Shape Magazine, Nov 2004
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