Pumpkin Dumplings - Gnocchi di Zucca alla Versiliese
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Ingredients
| 3/4 lb. | pumpkin, or | | 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 tbsp. | butter | | 1/2 cup | freshly grated Parmesan cheese |
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Instructions
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.
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.
Remove the dumplings from the water with a skimmer and serve tossed in butter and Parmesan cheese.
Serves 6 to 8.
Author's Comments
La Cucina Di Versilia E Garfagnana
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