INGREDIENTS

INSTRUCTIONS

1. Melt margarine in a medium nonstick saucepan over medium heat. Stir in 2
tablespoons flour; cook 30 seconds. Add wine and broth; bring to a boil.
Reduce heat, and simmer 3 minutes or until thick. Stir in 1/8 teaspoon
salt. Remove from heat; set aside, and keep warm.
2. Combine 1 3/4 cups flour, pumpkin puree, 1/2 teaspoon salt, and nutmeg
in a large bowl. Stir well to form a smooth dough (dough will be slightly
sticky). Turn dough out onto a lightly floured surface. Shape dough into a
12 x 3-inch-long roll. Cut roll lengthwise into 6 (1/2-inch-thick) strips,
and cut each strip into 12 (1-inch) pieces. Press each piece of dough with
a lightly floured fork. Place gnocchi on a lightly floured baking sheet;
set aside.
3. Preheat oven to 450 oF.
4. Bring water to boil in a large Dutch oven. Add half of gnocchi; cook 3
minutes or until done. Remove gnocchi with a slotted spoon; place in a
colander. Repeat with remaining gnocchi.
5. Place gnocchi in a 13 x 9 inch baking dish coated with cooking spray;
spoon sauce evenly over gnocchi. Sprinkle with cheese, paprika, and pepper.
Bake at 450 oF for 15 minutes or until thoroughly heated. Serve warm.
Yield 6 servings (serving size: 1/2 cup).
CALORIES 202 (18% from fat); FAT 4.1g (sat 1.4g, mono 1.4g, poly 0.8g);
PROTEIN 7g; CARB 34.2g; FIBER 1.7g; CHOL 3mg; IRON 2.6mg; SODIUM 365mg;
CALCIUM 80mg.
WW- 4 points.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, October 1997
Posted to MC-Recipe Digest by "Christopher E. Eaves" <cea260@airmail.net>
on Apr 01, 1998

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