Recipe - Gnocchi Di Zucca (Pumpkin Dumplings)

2 cup Pumpkin pulp (canned will do
as well)
Egg substitute for 2 eggs
slightly beaten
1 tablespoon Flour (up to 2)
One half teaspoon Baking powder
Nutmeg
Salt
One half Clove mashed garlic if
wished

(Pumpkin Dumplins from MFK Fisher's " With Bold Knife and Fork")

1. Make thin puree of the pumpkin, eggs, flour and baking powder. Add
spices, stir well. Let stand one hour.

2. Stir again and drop by spoonfulls into rapidly boiling salted water. As
sonn as the dumplings rise, skim into a bowl of very cold water. Drain well
when cool.

3. To serve, heat in a wellbuttered casserole, dab the top with bits of
butter and sprinkle with grated Parmesan. Posted to TNT Prodigy's Recipe
Exchange Newsletter by Judy Ferbert ajewell@sound.net on Jul 13, 1997