Pumpkin Dumplings

Ingredients

• 1 egg
• 1 cup pumpkin puree (see instructions)
• 1 ¾ cups all-purpose flour
• ½ teaspoon nutmeg

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    239 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 7 grams protein; 46 milligrams cholesterol; 21 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Mix the egg and pumpkin puree in a bowl. With a wooden spoon beat in the flour, a little at a time, until the dough is smooth and elastic. Add nutmeg and beat several times to incorporate.
2. Bring a large, deep pot of salted water to a boil. Take a wooden cutting board or any flat platter and place several tablespoons of the dough on top. Use a large chef’s knife to spread the mixture over the board so that it is about 1/8 inch thick. Hold the board over the pot of water and, using the knife, slice off strips about 1/4 inch thick and about 3 inches long. (The strips will look rough at this point, but don’t be discouraged: the dumplings will take shape as they hit the water.) Dip the knife in the boiling water from time to time to make the cutting easier. When the dumplings rise to the surface, let them cook another minute before removing with a slotted spoon and dropping in a bowl of ice water.
3. When all the dumplings are cooked, drain in a colander. Before serving, saute them quickly in butter and season with salt, pepper and, if desired, Parmesan cheese.

• Various other pasta sauces are appropriate with these dumplings.

15 minutes