• Ingredients: 21
  • Serves: 4

Pumpkin dumplings with butter, grated parmesan cheese.

Ingredients

  • 3 tbsps. butter
  • 1/2 cup grated Parmesan cheese

For sweet potatoes

  • 22 ounces red-skinned sweet potatoes , peeled, cut into 1-inch pcs.
  • 6 tbsps. unsalted butter, room temperature
  • 1 large egg
  • 6 tbsps. sugar
  • 1 tsp. pumpkin pie spice
  • Pinch of salt

For topping

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend.

    For this step you will need

  2. Step 2 Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop.
  3. Step 3 Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time.
  4. Step 4 Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain.
  5. Step 5 Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes.

    For this step you will need

Nutrition information

Calories 217 Carbohydrates 15 g (5%)
Fat 14 g (21%) Protein 9 g (17%)
Saturated Fat 8 g (41%) Sodium 549 mg (23%)
Polyunsaturated Fat 1 g Fiber 1 g (5%)
Monounsaturated Fat 4 g Cholesterol 79 mg (26%)