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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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.
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