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The Pumpkin is the true protagonist of Autumn! This vegetable is highly versatile in the kitchen, it lends itself to both sweet and savoury preparations and the pumpkin dumplings are one of many variants. The recipe for pumpkin dumplings is a simple, light and delicately flavoured dish. The preparation is identical to that of the classic potato dumplings (except for the passage to the oven of the pumpkin to eliminate excess water). Let's see what we need to prepare our pumpkin dumplings!
Ingredients(for 2 servings)
- Pumpkin 400g (weight without peel and seeds)
- 100g of flour of choice
- 1 bio egg of hen (optional)
- 10g of Parmesan
- Salt and pepper (for those who are fond of more special flavors, instead of pepper can use nutmeg or cinnamon)
Pumpkin Dumpling Preparation
After removing the seeds and filaments by helping with a spoon and finally the peel, cut the pumpkin into pieces 1 centimeter high and put them on a pan lined with a sheet of baking paper.
Sprinkle with a pinch of salt and pepper and bake at 160 ° C for 40 minutes (a help to see if the pumpkin is ready, it can be crushed with a fork: it must be tender and spappolarsi).
Crank out and let cool.
Crush the pumpkin with a fork (or with a mixer if you prefer) until you get a creamy mixture and put it in a bowl.
Add the flour, the egg, the grated parmesan and amalgamate.
On a well-floured wooden chopping board work a part of the mixture until you get a roll of a couple of centimeters in diameter. Cut with a knife of the pieces of two centimeters. Arrange them on a floured cloth making sure that they do not touch each other, otherwise they stick.
Warning: Try to use less flour as possible, otherwise the dumplings will become very hard. Work small portions of dough at a time.
Boil the dumplings in abundant salted water to boil, when they rise afloat they are ready!
Skip the dumplings in the pan that contains the seasoning chosen for a few minutes and serve warm. They are excellent with the classic tomato sauce, both butter and sage but also simply boiled and seasoned with a drizzle of EVO raw oil and a sprinkling of parmesan.
Nutritional Values (for 1 serving): 250 kcal (42C 13P 4,5F)
Without egg: 220 kcal (42C 9P 2G)
Dott.ssa Patalano Myriam Biologist Nutritionist
Ischia Nutrizione Patalano