These tasty treats are relatively easy to make and a delicious side dish. Think of them as an alternative to traditional Italian potato gnocchi.
1/2 cup canned solid pack pumpkin
1/4 teaspoon ground nutmeg
1/4 teaspoon dry dill weed
1/4 teaspoon grated fresh ginger root
1 teaspoon sugar
1/2 cup all-purpose flour
1/8 teaspoon baking powder
3 tablespoons butter
1/2 cup grated Parmesan cheese
Whisk the pumpkin egg, nutmeg, dill weed, ginger and sugar together in a mixing bowl. Sift the flour, baking powder together. Gradually add the flour to the pumpkin mixture, folding it in a bit at a time until you have achieved a soft dough.
Bring a pot of water of chicken broth to the boil, then reduce to a simmer. Using two teaspoons, first dip them into the hot water, then with one spoon, scoop up a scant spoonful of the dough and with the other spoon, scoop it off and allow it to drop into the simmering liquid. Continue, working rapidly until you have made six or eight little dumplings. At first they will drop to the bottom of the pot. When the dumplings have all floated to the surface, simmer for about two more minutes. Scoop them out of the pot with a slotted spoon and place in a bowl with a bit of butter and toss gently. This will prevent them from sticking together. Repeat the process until you have used all the dough.
Melt the butter in a heavy skillet and gently sauté the dumplings until they are just beginning to brown. Transfer them to a serving dish and sprinkle with the Parmesan cheese and a bit of dill weed. These little flavor morsels make an excellent accompaniment to meats or use them like any pasta and serve with a light sauce. I like to serve them with a Fresh Tomato and Basal Sauce or a light Pumpkin Cream Sauce.