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Pumpkin Gnocchi

Prep Time: 20 minutes
Cook Time:  6-8 minutes
Serves: 4
Serving Size:   1 cup gnocchi + 1/3 sauce = 1 serving = 278 calories, 7g fat, 4g saturated fat, 33g carbs, 20g protein, 4 g fiber, 598mg calcium, 2.5mg iron, 816mg sodium.


Gnocchi: Sauce:
1 cup canned pumpkin puree* (not sweetened pie filling)       1 12-ounce can evaporated skim milk
½ cup plus 1 Tbsp grated parmesan cheese     ½ cup grated parmesan cheese
½ tsp salt ¼ cup chopped fresh parsley
¼ tsp ground black pepper
1/8 tsp ground nutmeg
1 egg white, whipped until frothy
½ cup whole-wheat flour, divided
¼ cup all-purpose flour 

*If you prefer to use fresh pumpkin instead: peel, seed and cube a 5-7 pound pumpkin (cut flesh into 2-inch cubes) and cook in rapidly boiling water for 8-10 minutes, until fork-tender.  Drain well, then puree with a potato masher or food processor.

Cooking Instructions:

1. In a large bowl, combine pumpkin, cheese, salt, black pepper and nutmeg.  Using a rubber spatula, carefully fold in egg whites. 
2. Next, fold in whole-wheat flour; ¼ 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”. 
3. Cut each snake into 1-inch pieces.
4. Bring a large pot of water to a boil.  Add gnocchi and boil until pieces float to the surface, about 3 minutes.
5. Meanwhile, in a medium saucepan, combine evaporated milk & 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.
6. Spoon gnocchi into shallow pasta bowls, pour sauce over top and garnish with chopped parsley.

Recipe adapted from: Shape Magazine, Nov 2004

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