Recipe - Pumpkin Gnocchi Gratin

1 tablespoon Stick margarine
2 tablespoon Allpurpose flour
2 tablespoon Dry white wine
10 One half ounce Lowsalt chicken broth
1/8 teaspoon Salt
1 Three fourths cup Allpurpose flour
1 cup Pumpkin puree; fresh or
canned
One half teaspoon Salt
One fourth teaspoon Ground nutmeg
14 cup Water
Cooking spray
1/3 cup Grated parmesan cheese
One fourth teaspoon Paprika
One fourth teaspoon Cracked pepper

1. Melt margarine in a medium nonstick saucepan over medium heat. Stir in 2
tablespoons flour; cook 30 seconds. Add wine and broth; bring to a boil.
Reduce heat, and simmer 3 minutes or until thick. Stir in 1/8 teaspoon
salt. Remove from heat; set aside, and keep warm.

2. Combine 1 Three fourths cups flour, pumpkin puree, One half teaspoon salt, and nutmeg
in a large bowl. Stir well to form a smooth dough (dough will be slightly
sticky). Turn dough out onto a lightly floured surface. Shape dough into a
12 x 3inchlong roll. Cut roll lengthwise into 6 (1/2inchthick) strips,
and cut each strip into 12 (1inch) pieces. Press each piece of dough with
a lightly floured fork. Place gnocchi on a lightly floured baking sheet;
set aside.

3. Preheat oven to 450 oF.

4. Bring water to boil in a large Dutch oven. Add half of gnocchi; cook 3
minutes or until done. Remove gnocchi with a slotted spoon; place in a
colander. Repeat with remaining gnocchi.

5. Place gnocchi in a 13 x 9 inch baking dish coated with cooking spray;
spoon sauce evenly over gnocchi. Sprinkle with cheese, paprika, and pepper.
Bake at 450 oF for 15 minutes or until thoroughly heated. Serve warm.

Yield 6 servings (serving size: One half cup).

CALORIES 202 (18% from fat); FAT 4.1g (sat 1.4g, mono 1.4g, poly 0.8g);
PROTEIN 7g; CARB 34.2g; FIBER 1.7g; CHOL 3mg; IRON 2.6mg; SODIUM 365mg;
CALCIUM 80mg.

WW 4 points.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: Cooking Light Magazine, October 1997

Posted to MCRecipe Digest by "Christopher E. Eaves" cea260@airmail.net
on Apr 01, 1998