0.5 pint of pumpkin puree
salt, pepper and nutmeg
- Season the puree well. Break and egg into it, mix thoroughly, then add enough plain flour to make a soft, dropping consistency.
- Fill a large pan with salted water and bring to the boil. When there is good rolling boil, drop dessertspoonfuls of the mixture in, in batches (don’t let them touch and stick together).
- They are done when they rise to the top, after a minute or so. Remove with a slotted spoon, then drain.
- Fry the dumplings in a little olive, then either add to the top of a stew and bake in the oven for a further 20 minutes, or whip up a quick, cheesy pasta sauce to douse them with, with a good scraping of parmesan.
TIP: Pumpkin, as a savoury dish, goes brilliantly with nutmeg, sage, bacon, garlic and cheese, in any combination!