Prep 15 mins
Cook 0 mins
Tasty dumplings tossed with butter and Parmesan cheese.
- 3⁄4 lb pumpkin or 3⁄4 lb substitute winter squash, halved, seeded, cut into cubes about the size of walnuts, and peeled
- 1⁄4 cup water
- 2 eggs
- 4 cups all-purpose white flour
- 4 tablespoons butter
- 1⁄2 cup freshly grated parmesan cheese
- Put the cubed pumpkin into a deep saucepan, add the water and season with a pinch of salt. Cook slowly, stirring from time to time, for about 20 minutes, or until the pumpkin cubes are reduced to a pulp. Mash the pumpkin or puree it through a sieve or food mill.
- Let the puree cool, then add the eggs and enough flour to produce a paste that is thick enough to hold its shape on a spoon. Drop small spoonfuls of the paste into boiling salted water and cook until the dumplings rise to the surface.
- Remove the dumplings from the water with a skimmer and serve tossed in butter and Parmesan cheese.
- To serve 6 to 8.
- La Cucina Di Versilia E Garfagnana.
Excellent! I've made these several times now, trying out some variations. The most recent being the addition of 3 tbls instant potatoe flakes, 2-3 tbls ground almond to the dough and a bit of nutmeg in the boiling water giving a subtle hint of flavor. Served with a quick sauce of FF half & half & pumpkin puree topped with parmesean cheese & some toasted sliced almond salad toppers. Awesome! This is really a simple dish to make and will readily adapt to any winter squash & open to an endless host of complimentary herbs and spices. Thanx for a really nice meal and some well needed inspiration!