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Pumpkin Gnocchipumpkin-gnocchi


  • 2 c. Pumpkin – pureed
  • 1 c. Parmesan Cheese – grated, reduced fat
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper – ground
  • 2 Egg Whites
  • 1 c. Whole-Wheat Flour
  • 1/2 c. All-Purpose Flour


  • 1 1/2 c. 2% Milk
  • 2 T. Flour
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper – ground
  • 1 c. Parmesan Cheese – grated, reduced fat
  • 1 c. Ricotta Cheese – fat-free
  • 1/4 c. Parsley – chopped, fresh

In a large bowl, combine pumpkin, cheese, salt, and black pepper. Whip the egg whites until foamy. Carefully fold in egg whites. Next fold in whole-wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Add the all-purpose flour. Turn dough out onto a lightly floured surface, and roll into several 1-inch-wide rope shaped pieces. Cut each rope into 1-inch pieces. Bring a large pot of water to a boil. Add gnocchi and boil until pieces float to the surface, about 3 minutes. Skim off the top and place in bowl. To make sauce, heat milk over medium heat. Whisk in flour, salt and pepper. Bring to a boil and cook for 2 minutes or until sauce thickens slightly. Place cheeses in a food processor. Add ½ cup of white sauce. Blend until well combined. Whisk cheeses into sauce. Stir well. Remove cheese sauce from heat. Stir in fresh parsley. Pour cheese sauce over gnocchi and stir. Garnish with fresh parsley sprigs and grated reduced fat parmesan cheese.

Serves 6

Deb Lyon, Bangor

Finalist – Winter Squash/Pumpkin

2010 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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