1/2 cup canned pumpkin or fresh from your backyard pumpkin patch
1 large fresh egg from the chicken coop
1/2 teaspoon plain salt or iodized salt from your pantry
1/8 teaspoon freshly grated nutmeg from your pantry
1/8 teaspoon freshly ground cloves from your pantry
1/4 teaspoon freshly grated cinnamon from your pantry
1/8 heaping teaspoon baking powder; check expiration date
1/2 cup all purpose flour from your pantry
3 tablespoons fresh butter from the butter churn
1/2 cup freshly grated Parmesan cheese from the cheese wheel
Bring large pot of water to boil. Add salt AFTER it starts boiling.
Whisk pumpkin, egg, salt, nutmeg, cloves, cinnamon and baking powder
in large bowl to blend. Mix in the flour: (Note: dough will be
Dip 1/2-teaspoon measuring spoon into boiling salted water to
moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to
water, allowing dough to drop. Working in 2 batches, repeat dropping
1/2 teaspoonfuls of dough into water, first dipping spoon into water
to moisten each time. Boil dumpling until cooked through, about 10
minutes. Using a slotted spoon, scoop the dumplings out and place
them in a colander to drain.
Melt butter in large skillet over medium heat. Add the dumplings.
Cook until beginning to brown, about 8 to 10 minutes. Transfer hot
dumplings to bowl. Sprinkle with cheese and serve. Serves 4.
Pumpkin dumplings are easy to make for the Fall season. These
delicious dumplings that are similar to Italian gnocchi. Serve these
with pumpkin soup and use these dumplings, cooked separately, as a