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Name:Pumpkin Matzo-Gnocci Contributor:Bryan Klech
Description:a Cookoff Recipe Featuring Matzo, Chiles, and Pears Posted:2002-10-28
Key words:pumpkin, matzo, gnocci, Cook-off Category:Side Dishes
ID:263 Updated:2006-04-03 08:53:21
Ingredients:1 c matzo meal [1]
1/2 c pumpkin (canned is fine)
1 Tbsp brown sugar
pinch cinnamon [2]
pinch ground clove
pinch nutmeg
pinch salt
1 large egg beaten
1 c flour (I used unbleached whole wheat flour)
Preparation:Combine ingredients and kneed for approx 1 minute.

Roll out and divide into manageable portions (fourths). Roll out into long thin 3/4" diameter rolls.

Slice off at thin (3/8") coins, knock over and press a small indentation into the top.

Boil until al dente.
Notes:serves 6-8

[1]-in revision, I'd have used a (more traditional) large baked potato in
place of the matzo entry for this recipe, and then split the matzo and
flour at the end in even parts (1/2-cup each). This revision would require
the additional time of baking that potato though.

[2]-the combined cinnamon, clove, and nutmeg could be replaced by 1 tsp

see also:
Spicy Pear Yogurt Sauce
Sweet Pear-Chile Glaze

Things I've learned from Professional Chefs About Cooking With Pumpkin:
Canned Libby's is at least adequate for all blind applications.
If you need visible "chunks", then go butcher your preferred variety of
squash. If you're serving in a "pumpkin bowl", then pick your pumpkin for
presentation, and go ahead and use a can 'o Libby's for your feature

At least, so sayeth the chefs I've been assisting at school.

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