You guys, I have dropped the ball on #30DaysOfPumpkin. I have recipes ready to go, but no time to get online and post the darned things.
I remember thinking when my kid were younger, "Just get through these years, as they get older life will be less chaotic." Boy was I wrong. Somehow now that I have one kid in school full time, one in half day and just one at home full time, I'm busier than I ever was. So much has changed in just the last year it is crazy. Last year I was able to make the time to blog and to bake for thirty days straight, my house was relatively clean, and my family was happy. Today, the family is still happy, but my house is a whole lot messier and I have less time to blog and bake. What the heck?!
I figure, even if I don't post 30 recipes in 30 days like I did last year, I have still blogged more in the last couple of weeks than I did in the three months prior. So Who cares? I may not reach the goal, but I'm still challenging myself and having fun in the process.
A couple of weeks ago, I made what most Italians would call Pumpkin Gnocchi, I however being the American I am, just call them dumplings. Served with bits of shredded meat, thick and creamy gravy these dumplings are the epitome of comfort.
Dumplings start out like most pastas, liquid (or in this case pumpkin puree) and some flour. Knead it into a pasta or "dumpling" dough roll into what my kids call snakes, cut in to pieces and then boil and serve with your favorite shredded meat and gravy. In my case, I chose to use some leftover turkey, carrots and turkey gravy. These dumplings are a great way to use up Thanksgiving leftovers!
1 lb pumpkin puree ( I used fresh, but you can also used canned)
About 1 1/2 cups all purpose flour
1/4 tsp salt
In a mixing bowl, add pumpkin puree, salt and about 1/4 of a cup of the flour and mix.
Add in more flour until it comes together into a slightly sticky dough.
Pour dough out onto a lightly floured surface and knead (adding more flour as needed) until it is no longer sticky.
Divide dough into four pieces, and roll each into a long "snake" that is about 1/2 inch thick. Using a sharp knife cut into 3/4 inch long pieces.
Lay dumplings in one layer on a baking sheet until ready to cook.
Toss dumplings into your favorite soup and allow to simmer for about 10 minutes or until they float to the top. OR just toss dumplings (about 15-20 at a time) into boiling water until they float to the top. Remove dumplings with a slotted spoon and serve as desired. We like ours served with gravy and meat.