Pumpkin Gnocchi
By: Helen Pitlick
Published: Tuesday, December 1, 2009 - 11:46pm

Ingredients




1 (15 oz) can pumpkin puree, drained of excess water
salt and pepper, to taste
dash nutmeg
2 3/4 cups all-purpose flour

Preparation

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. 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. 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.

About


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.