Pumpkin gnocchi gratin

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Stick margarine
2 tablespoons All-purpose flour
2 tablespoons Dry white wine
10½ ounce Low-salt chicken broth
⅛ teaspoon Salt
1¾ cup All-purpose flour
1 cup Pumpkin puree; fresh or canned
½ teaspoon Salt
¼ teaspoon Ground nutmeg
14 cups Water
Cooking spray
⅓ cup Grated parmesan cheese
¼ teaspoon Paprika
¼ teaspoon Cracked pepper

Directions

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 ⅛ teaspoon salt. Remove from heat; set aside, and keep warm.

2. Combine 1¾ cups flour, pumpkin puree, ½ 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 3-inch-long roll. Cut roll lengthwise into 6 (½-inch-thick) strips, and cut each strip into 12 (1-inch) 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: ½ 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@...> Recipe by: Cooking Light Magazine, October 1997 Posted to MC-Recipe Digest by "Christopher E. Eaves" <cea260@...> on Apr 01, 1998

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