Recipe - Pumpkin Gnocchi

1 cup Canned pumpkin
2 Egg whites
1 Flour

Whisk together the pumpkin and the egg whites until blended. Then add
flour and stir until the dough is thick enough to be turned out onto a
large cutting board or clean table top. Douse with more flour, and
work/knead it into the dough. When fully incorporated add more flour and
repeat. Keep adding flour and kneading until the dough can hold its own
shape. It will still be a little bit sticky.

At this stage, I chilled the dough overnight, but I have no idea if doing
so was essential to the success of my gnocchiI was just starting to feel
really guilty about those essays I hadn't yet graded.

When you're ready to eat the gnocchi, get a pot of boiling water going on
the stove. Generously flour your board or tabletop and hands. Cut the
dough into fourths and roll each fourth into a cylinder, and slice off
gnocchisized chunks. I have to be vague about measurements because I was
having a hard time with my cylinder rolling technique and at one point just
hacked the cylinder in two lengthwise to speed things along. I aimed for
1/2inch chunks, but some were bigger than that. Drop into salted boiling
water. As they rise to the surface, remove them with a slotted spoon,
shake off excess water, and put them on a serving plate.

Having once watched Martha Stewart shape gnocchi on TV, I tried to emulate
her technique of pressing them gently against the tines of a form before
dropping them in the water for about half of my gnocchi. They turned out
just as ugly as the ones I more carelessly dropped in the water without
shaping. YM(and skill)MV.

The recipe provided me with two substantial dinners for myself, once I
topped the gnocchi with some leftover TVP chili.

Source: original

Posted by Kirstin Reade Wilcox krw3@columbia.edu to the Fatfree Digest
[Volume 17 Issue 10] Apr. 11, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á

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