Prep Time: 20 minutes
Cook Time: 6-8 minutes
Serves: 4 (1 cup gnocchi + ⅓ sauce each)
Serving Size: 278 calories, 7g fat, 4g saturated fat, 33g carbs, 20g protein, 4 g fiber, 598mg calcium, 2.5mg iron, 816mg sodium.
½ tsp salt
¼ tsp ground black pepper
⅛ tsp ground nutmeg
1 cup canned pumpkin puree* (not sweetened pie filling)
1 egg white, whipped until frothy
½ cup whole-wheat flour, divided
¼ cup all-purpose flour
½ cup plus 1 Tbsp grated parmesan cheese
*If you prefer to use fresh pumpkin instead: peel, seed and cube a 5-7 pound pumpkin (cut flesh into 2-inch cubes) and cook in rapidly boiling water for 8-10 minutes, until fork-tender. Drain well, then puree with a potato masher or food processor.
½ cup grated parmesan cheese
1 12-ounce can evaporated skim milk
¼ cup chopped fresh parsley
- In a large bowl, combine pumpkin, cheese, salt, black pepper and nutmeg. Using a rubber spatula, carefully fold in egg whites.
- Next, fold in whole-wheat flour; ¼ cup at a time, and mix until a soft dough forms. Add the all-purpose flour until incorporated. (Don't overmix or gnocchi will be tough.) Turn dough out onto a lightly floured surface, and roll into several 1-inch-wide "snakes".
- Cut each snake into 1-inch pieces.
- Bring a large pot of water to a boil. Add gnocchi and boil until pieces float to the surface, about 3 minutes.
- Meanwhile, in a medium saucepan, combine evaporated milk & cheese. Set pan over medium heat and bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer 3 minutes, until sauce reduces slightly.
- Spoon gnocchi into shallow pasta bowls, pour sauce over top and garnish with chopped parsley.
Recipe adapted from: Shape Magazine, Nov 2004