|You won't want to drown the distinct pumpkin flavor, so server these with Light Bechamel sauce and a speck of Parmesan, or one of the lentil sauces. Use the pulp from fresh pumpkin, canned pumpkin puree is too thin.|
|Total time: about 1 hour, 45 minutes
Time to prepare: about 15 minutes
Cooking Time: about 1 hour, 30 minutes
Do ahead: You can make the dough up to 3 days in advance, refrigerate until ready to use.
Refrigeration/freezing: Refrigerate the gnocchi up to 3 days. Freeze up to 5 months. Do not thaw before cooking frozen gnocchi.
1 pound peeled seeded fresh pumpkin, cut into 2-inch chunks
1 pound russet potatoes
2 to 3 cups unbleached all-purpose flour (depending on the texture of the pumplin, if it's watery you'll need more flour)
1 large egg, lightly beaten
Pinch ground cinnamon
Pinch ground nutmeg
1/2 teaspoon salt
|Heat the oven to 425 degrees F. Squirt a baking pan with a nonstick baking spray, and bae the pumpkin an dpotatoes, uncovered, intil tender all the way through, about 40 minutes for the pumpkin and 50 fior the potatoes. Alternatively, cook each separately in the microwave.
When they are cool enough to hanlde, peel the potatoes. In a large mixing bowl, mash the potatoes together with the pumpkin with a potato masher. Use your hands to knead in the flout, the egg, cinnamon, and nutmeg.
Shape the dough into a ball, wrap it in wax paper or plastic, and refrigerate it for at least an hour and up to 3 days.
Fill a large saucepan or stockpot with water, and bring it to a boil. Meanwhile, divide the dough into 6 equal parts. Rolling the dough between your palms or on a smooth, clean countertop, make each part into a rope about 1 inch think. Cut the ropes into pieces about 1 inch long.
When the water starts to boil, add the salt. Add the gnocchi, about 5 to 8 at a time, and cook until they rise to the surface, about 3 minutes. Let them cook 1 minute longer, then scoop them out with a slotted spoon and transfer them to paper towels to drain. Repeate the process until all the gnocchi are cooked. Serve right away.
|Per serving: calories 201 * protein 6.3g * carbohydrate 41.3 g * fat 1.2 g * cholesterol 33.5 mg * sodium 194 mg * 6% calories from fat * outstanding source (40%+ USRDA) of vitamin A * very good source (20%+ USRDA) of vitamins B1, C * good source (10%+ USRDA) of vitamins B2, B3, B6; Iron|
Give me this with some pasta in a red sauce, some good polenta, and a roasted root vegetable salad, and you have quite the italian harvest meal.
Reprinted without permission from The Essential Vegetarian Cookbook by Diana Shaw. ISBN 0-517-88268, Clarkson Potter/Publishers, New York (www.randomhouse.com). [Thanks Diane. :)]