Recipe: Pumpkin Gnocchi [edit]

Other Names: Pumpkin Gnocci

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Edited by: Helen Pitlick, Yuna Wu

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Tags: Fall, Italian, Main Dish, Pasta, Vegan, Vegetarian

[edit] Ingredients

1	(15 oz) can pumpkin puree, drained of excess water
	salt and pepper, to taste
	dash nutmeg
2 ¾	cups all-purpose flour

[edit] Preparation

Step 1	Combine the flour, pumpkin and seasonings to make a soft dough; add additional flour if the dough is sticky or does not hold together.
Step 2	Divide the dough into 6 parts; roll each piece into a rope about 1 inch in diameter on a lightly-floured surface. Cut each rope into 1-inch pieces. Do the same with the remainder of the dough.
Step 3	Bring a large pot of lightly salted water to a slow boil. Cook the gnocchi in lightly salted boiling water for until the gnocchi rise to the surface and float.

[edit] About Pumpkin Gnocchi

You can refrigerate the gnocchi until you are ready to cook them. Serve with sauce of your choice- brown butter sauce is especially good- and top with Parmesan cheese. From Cookography.com.