Pumpkin Gnocchi

Ingredients

Ninety-nine percent of all pumpkins are sold for decoration -- a true nutritional loss since this fruit boasts loads of vitamin A, potassium and fiber. Most cooks limit their pumpkin use to pies and custards. But the king of squashes gives a beta carotene boost to savory dishes, from soups and stews to pasta. This recipe uses canned pumpkin for its ease of preparation, but feel free to substitute fresh if you prefer. To prepare, peel, seed and cube a 5- to 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 purée with a potato masher or food processor.
-- Robin Vitetta-Miller, M.S., and Gregory Epstein

Gnocchi
1 cup canned pumpkin purée (not sweetened pie filling)
1/2 cup plus 1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 egg white, whipped until frothy
1/2 cup whole-wheat flour, divided
1/4 cup all-purpose flour

Sauce
1 12-ounce can evaporated skim milk
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Directions

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.