Pumpkin Dumplings - Gnocchi di Zucca alla Versiliese

Ingredients

• 3/4 lb. pumpkin
• substitute winter squash
• halved
• seeded
• cut into cubes about the size of walnuts
• and peeled
• 1/4 cup water
• salt
• 2 eggs
• 4 cups all purpose white flour
• 4 tbsp. butter
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Put the cubed pumpkin into a deep saucepan, add the water and season with a pinch of salt.
2. Cook slowly, stirring from time to time, for about 20 minutes, or until the pumpkin cubes are reduced to a pulp.
3. Mash the pumpkin or puree it through a sieve or food mill.
4. 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.
5. Drop small spoonfuls of the paste into boiling salted water and cook until the dumplings rise to the surface.
6. Remove the dumplings from the water with a skimmer and serve tossed in butter and Parmesan cheese.
7. Serves 6 to 8.