Healthy Cooking Recipes: Pumpkin Gnocchi Recipe
Nutrition Score per serving
(1 cup gnocchi
Ingredients
| 1⁄4 | c | chopped fresh parsley |
| -- Robin Vitetta-Miller, M.S., and Gregory Epstein | ||
| Gnocchi Recipe | ||
| 1 | c | canned pumpkin purée (not sweetened pie filling) |
| 1⁄2 | c | plus 1 tablespoon grated Parmesan cheese |
| 1⁄2 | t | salt |
| 1⁄4 | t | ground black pepper |
| 1⁄8 | t | ground nutmeg |
| 1 | egg white, whipped until frothy | |
| 1⁄2 | c | whole-wheat flour, divided |
| 1⁄4 | c | all-purpose flour |
| Sauce | ||
| 1 12-ounce can evaporated skim milk | ||
| 1⁄2 | c | grated Parmesan cheese |
Instructions
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, 1/4 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 and 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.
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