Recipe by Olha
Tasty dumplings tossed with butter and Parmesan cheese.
Top Review by Kevin Simon
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!
- 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
Directions See How It's Made
- 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.