Pumpkin Dumplings Gnocchi Di Zucca Alla Versiliese |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Tasty dumplings tossed with butter and Parmesan cheese. Ingredients:
3/4 lb pumpkin or 3/4 lb substitute winter squash, halved, seeded, cut into cubes about the size of walnuts, and peeled |
1/4 cup water |
salt |
2 eggs |
4 cups all-purpose white flour |
4 tablespoons butter |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Put the cubed pumpkin into a deep saucepan, add the water and season with a pinch of salt. Cook slowly, stirring from time to time, for about 20 minutes, or until the pumpkin cubes are reduced to a pulp. Mash the pumpkin or puree it through a sieve or food mill.
2. Let the puree cool, then add the eggs and enough flour to produce a paste that is thick enough to hold its shape on a spoon. Drop small spoonfuls of the paste into boiling salted water and cook until the dumplings rise to the surface.
3. Remove the dumplings from the water with a skimmer and serve tossed in butter and Parmesan cheese.
4. To serve 6 to 8.
5. La Cucina Di Versilia E Garfagnana.
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