1. Put the cubed pumpkin into a deep saucepan, add the water and season with a pinch of salt. Cook slowly, stirring from time to time, for about 20 minutes, or until the pumpkin cubes are reduced to a pulp. Mash the pumpkin or puree it through a sieve or food mill. 2. Let the puree cool, then add the eggs and enough flour to produce a paste that is thick enough to hold its shape on a spoon. Drop small spoonfuls of the paste into boiling salted water and cook until the dumplings rise to the surface. 3. Remove the dumplings from the water with a skimmer and serve tossed in butter and Parmesan cheese. 4. To serve 6 to 8. 5. La Cucina Di Versilia E Garfagnana. ---------------------------------------------------------------------------
Nutrition
Ingredients
