Pumpkin Dumplings - Gnocchi di Zucca alla Versiliese
SERVINGS
6 servings scale / convert
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
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.
CHEF COMMENTS
La Cucina Di Versilia E Garfagnana
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