These light, fluffy dumplings are easy to make and delicious to eat. Serve over a bed of greens, or with whole wheat pasta for a healthy yet decadent meal.
- 14 ounces pumpkin puree
- 2 eggs
- 1½ cups flour
- 2 Tablespoons chopped parsley
- 1 onion, chopped
- 1 clove of garlic, chopped
- ½ teaspoon basil
- 2 Tablespoons olive oil
- Salt and pepper, to taste
- Combine the pumpkin puree, eggs, and flour in a bowl. Mix well, and gradually add in the basil, while being sure that all of the ingredients are equally integrated. Heat the olive oil in a pan, and add in the onion. Cook until softened, and then remove from heat and set aside.
- On the stove, bring a pot of water to a boil. Form half of the dough into small balls, about the size of a tablespoon. Using tongs, drop the balls into the boiling water, and cook until they rise to the top. Cover the pot, and let the dumplings cook for an additional two minutes. Remove from the pan, and let excess water drain off before adding them to the saucepan with the onion. Repeat with the remaining dough, until all the dumplings have finished cooking.
- Add the parsley and salt to the saucepan with the dumplings, and mix carefully. Serve immediately.