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Gnocchetti de Zucca
Source: Claudia Roden-The food of Italy
800g pumpkin flesh
1 egg
salt & pepper
200g plain flour
75g butter
grated ricotta salata or parmesan
 Image from the Italian Brescia On Line website. It's their 'Cucina Regionale'.
METHOD
1. Cut up the pumpkin, wrap the pieces in foil and bake in the oven at 220 C for 1 hour, or until very tender.
2. Mash to a paste or blend briefly in a food processor [do not over blend].
3. Add the egg, salt o taste and pepper, and work in enough flour to make a firm dough.
4. Make dumplings by dropping the dough by the dessertspoon [using another dessertspoon to push it off] into barely simmering salted water.
5. When the dumplings rise to the top, let them cook a few moments longer, then lift them out carefully with a slotted spoon.
6. Drain well and serve with melted butter and grated cheese.
Do you have a great recipe that uses pumpkins you want to share?
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