Pumpkin Gnocchi

Photo: flickr user inuyaki.com

Ingredients

1 (15 oz) can pumpkin puree, drained of excess water

salt and pepper, to taste

dash nutmeg

2 3/4 cups all-purpose flour

Preparation

Combine the flour, pumpkin and seasonings to make a soft dough; add additional flour if the dough is sticky or does not hold together.

Divide the dough into 6 parts; roll each piece into a rope about 1 inch in diameter on a lightly-floured surface. Cut each rope into 1-inch pieces. Do the same with the remainder of the dough.

Bring a large pot of lightly salted water to a slow boil. Cook the gnocchi in lightly salted boiling water for until the gnocchi rise to the surface and float.

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About

You can refrigerate the gnocchi until you are ready to cook them. Serve with sauce of your choice- brown butter sauce is especially good- and top with Parmesan cheese. From Cookography.com.