All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

1 cup unsweetened pumpkin puree ½ cup grated Parmesan cheese 1 tablespoon grated Parmesan cheese ½ teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon ground nutmeg 1 egg white, beaten until frothy ½ cup whole wheat flour ¼ cup all-purpose flour 1 (12 fluid ounce) can evaporated skim milk ½ cup grated Parmesan cheese ¼ cup chopped fresh parsley

Nutrition Info

266.1 calories carbohydrate: 33 g cholesterol: 22.2 mg fat: 6.9 g fiber: 4 g protein: 19.4 g saturatedFat: 4 g servingSize: - sodium: 880.8 mg sugar: 12.3 g transFat: : - unsaturatedFat: : -

Combine pumpkin puree, 1/2 cup plus 1 tablespoon Parmesan cheese, salt, pepper, and nutmeg in a large bowl. Fold in egg white carefully, using a rubber spatula. Fold in whole wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Mix in the all-purpose flour until incorporated into the dough. Make sure you 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 lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes.
While gnocchi are cooking, combine evaporated milk and Parmesan cheese in a medium saucepan over medium heat. Bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer until sauce reduces slightly, about 3 minutes.
Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.

4 servings

I've always loved pumpkin and this homemade gnocchi recipe is no different.