The recent NYTimes guide to a vegetarian Thanksgiving looked so appetizing, the recipes almost made me want to be vegetarian. While I won’t be giving up meat anytime soon, after making these pumpkin dumplings I’m convinced I need to give more of these meat-less recipes a try (I’ve already got my eye on the grapefruit and avocado salad). Definitely don’t be biased against these dumplings because they don’t have a filling, but instead think of them as a quicker to make, less sophisticated gnocchi. They cook up to be fluffy and soft and are even better when finished off in the sauteed shallots. It probably took a whole five minutes to get the dough ready and another few to cook the dumplings and if you get the shallots going at the beginning this meal really takes less than 15 minutes to make!
- 1 15-ounce can pure pumpkin puree
- 2 large eggs, lightly beaten
- 1 cup store-bought gluten-free flour blend [i used the Bob’s Red Mill Pizza Crust one]
- 2 tablespoons extra-virgin olive oil
- a few shallots, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 small head radicchio, sliced into 1/4-inch strips (about 2 cups)
- 2 tablespoons chopped fresh flat-leaf parsley
1) Start boiling salted water in a large pot.
2) In a bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt to make the ‘dough’. It will be a lot mushier than the normal consistence of dough.
3) In a large saucepan, heat the olive oil over medium heat. Add the shallots and red pepper flakes and cook until softened, about five minutes; remove from the heat and set aside.
4) When the water comes to a boil, use a teaspoon to scoop up the dough and form a dumpling, then carefully slide the dumpling off the spoon and into the boiling water. Continue forming dumplings until half the dough is used. Cook until the dumplings float, then simmer for about two minutes; remove with a slotted spoon and add to the saucepan with the shallots. Repeat with the remaining dumpling dough.
5) Return the saucepan with the shallots to medium-high heat. Toss in three-quarters of the radicchio and stir gently until just wilted, about two minutes; season with 1/2 teaspoon salt or to taste. To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley.
I didn’t love the radicchio in this recipe and thought it was a little bitter for the dish. Next time I’d probably used some greens.