PUMPKIN DUMPLINGS
Here is a nifty little side dish. It's inexpensive and really quite easy to prepare. Plus, they can be boiled in advance and sauteed just before serving. These little dumplings are kind of like spaetzle and would go nicely with anything grilled. You could also combine them with any number of sauces: tomato, cheese, etc. I hope you enjoy them!
Provided by Normaone
Categories Cheese
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine the pumpkin, egg, salt, nutmeg, and baking powder.
- Blend well.
- Add flour.
- The dough should be soft.
- Dip a 1/2 teaspoon measure into the boiling water.
- Scoop up a generous 1/2 teaspoon of the dough.
- Drop dough into boiling water.
- Repeat until all of dough is used.
- Be sure to always dip the 1/2 teaspoon measure into the boiling water before scooping up the dough.
- Boil dumplings about 10 minutes.
- Transfer to a colander with a slotted spoon to drain.
- In a large skillet, melt the 3 tablespoons butter over medium heat.
- Add the dumplings and saute until beginning to brown, about 8 minutes.
- Transfer to a serving dish and sprinkle with the Parmesan.
- Serve.
GLUTEN-FREE PUMPKIN DUMPLINGS WITH RADICCHIO
Silvana Nardone, the founding editor of the food magazine Every Day With Rachael Ray, developed this recipe for her gluten-intolerant son. It's incredibly easy. Just mix together a can of pumpkin purée, a couple eggs and a cup of gluten-free flour blend. Plop spoonfuls into a pot of boiling water, and in minutes - dumplings. Toss those with a quick sauté of onion, red pepper flakes and radicchio for a filling, healthy dinner. The dumplings are super light and pillowy, but if you prefer a firmer texture, add more gluten-free flour, 1 tablespoon at a time, to the pasta dough.
Provided by Tara Parker-Pope
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. In a large bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt to make the dough.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and red pepper flakes and cook until softened, about five minutes; remove from the heat and set aside.
- When the water comes to a boil, use a teaspoon to scoop up the dough and form a dumpling, then carefully slide the dumpling off the spoon and into the boiling water. Continue forming dumplings until half the dough is used. Cook until the dumplings float, then simmer for about two minutes; remove with a slotted spoon and add to the saucepan with the onion. Repeat with the remaining dumpling dough.
- Return the saucepan with the onion to medium-high heat. Toss in three-quarters of the radicchio and stir gently until just wilted, about two minutes; season with 1/2 teaspoon salt or to taste. To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 521 milligrams, Sugar 6 grams, TransFat 0 grams
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