Recipe: Pumpkin Gnocchi

If you go to the bottom of this message and click on the button for show topics, and then do a sitewide search for pumpkin gnocchi (note the "h" in gnocchi), the first item on the list is a terrific sounding recipe for pumpkin gnocchi with a balsamic vinegar sauce. There also is a kabocha squash gnocchi recipe that doesn't appeal to my taste, but may to yours!

And, if you don't like either of those, here's a third recipe for you:

PUMPKIN GNOCCHI GRATIN
Sauce:
1 tablespoon stick margarine
2 tablespoons all-purpose flour
2 tablespoons dry white wine
1 can (10.5 ounces) low-salt chicken broth
1/8 teaspoon salt
Gnocchi:
1 3/4 cups all-purpose flour
1 cup fresh or canned pumpkin puree
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
14 cups water
Nonstick cooking spray
1/3 cup grated Parmesan cheese
1/4 teaspoon paprika
1/4 teaspoon cracked pepper

To prepare sauce: In a medium nonstick saucepan, melt the margarineover medium heat. Stir in the flour; cook 30 seconds. Add wine and broth; bring to a boil. Reduce heat and simmer 3 minutes or until thick. Stir in salt. Remove from heat; set aside and keep warm.
To prepare gnocchi: In a large bowl, combine flour, pumpkin puree, salt and nutmeg. Stir well to form a smooth dough; it will be sticky. Turn dough out onto a lightly floured surface. Shape into a 12-inch-by-3-inch rectangle, about 1/2-inch thick. Cut lengthwise into 6 strips about 1/2-inch wide. Cut each strip into 12 1-inch pieces. Press each piece of dough with a lightly floured fork to make indentations. Place gnocchi on a lightly floured baking sheet; set aside. Preheat the oven to 450 degrees. Spray a 13-inch-by-9-inch baking dish with nonstick cooking spray; set aside. Bring the water to boil in a large Dutch oven. Add half of gnocchi; cook 3 minutes or until gnocchi float to the top. Remove gnocchi with a slotted spoon; place in a colander. Repeat with remaining gnocchi. Place gnocchi in prepared baking dish. Spoon the sauce evenly over gnocchi. Sprinkle with Parmesan cheese, paprika and pepper. Bake for 15 minutes or until thoroughly heated. Serve warm. Makes 6 servings, 1/2 cup each.
Cook's note: Gnocchi (NYOH-kee) is the Italian word for "dumpling." To prepare up to three hours ahead of serving, keep gnocchi and sauce separate. Then slightly reheat the sauce and pour it over the dumplings just before baking.

From Cooking Light magazine