I made my own pasta! Granted, it wasn’t very pretty, but it tasted OK. I shan’t be opening my own Italian restaurant any time soon, but I am pretty proud of myself. I didn’t have whole-wheat flour on hand, so I just used all-purpose flour instead. And for this being a relatively low-calorie dish, it was really good, especially the sauce! I made my own pasta!
prep time: 20 min.
cooking time: 6-8 min.
1 cup canned pumpkin puree (not sweetened pie filling)
1/2 cup plus 1 tbsp grated Parmesan cheese
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
1 egg white, whipped until frothy
1/2 cup whole-wheat flour, divided (I subbed all-purpose flour)
1/4 cup all-purpose flour
1 12-ounce can evaporated milk
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (I omitted)
In a large bowl, combine pumpkin, cheese, salt, black pepper and nutmeg. Using a rubber spatula, 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 until incorporated. (Don’t overmix or gnocchi will be tough). Turn dough out onto a lightly floured surface, and roll into several 1″-wide “snakes”. Cut each snake until 1″ pieces.
Bring a large pot of water to a boil. Add gnocchi and boil until pieces float to the surface, about 3 minutes.
Meanwhile, in a medium saucepan, combine evaporated milk and cheese. Set pan over medium heat and bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer 3 minutes, until sauce reduces slightly.
Spoon gnocchi into shallow pasta bowls, pour sauce over top and garnish with chopped parsley.
per serving: 278 calories