|Name:||Pumpkin Matzo-Gnocci||Contributor:||Bryan Klech|
|Description:||a Cookoff Recipe Featuring Matzo, Chiles, and Pears||Posted:||2002-10-28|
|Key words:||pumpkin, matzo, gnocci, Cook-off||Category:||Side Dishes|
|Ingredients:||1 c matzo meal 
1/2 c pumpkin (canned is fine)
1 Tbsp brown sugar
pinch cinnamon 
pinch ground clove
1 large egg beaten
1 c flour (I used unbleached whole wheat flour)
|Preparation:||Combine ingredients and kneed for approx 1 minute.
Roll out and divide into manageable portions (fourths). Roll out into long thin 3/4" diameter rolls.
Slice off at thin (3/8") coins, knock over and press a small indentation into the top.
Boil until al dente.
-in revision, I'd have used a (more traditional) large baked potato in
place of the matzo entry for this recipe, and then split the matzo and
flour at the end in even parts (1/2-cup each). This revision would require
the additional time of baking that potato though.
-the combined cinnamon, clove, and nutmeg could be replaced by 1 tsp
Spicy Pear Yogurt Sauce
Sweet Pear-Chile Glaze
Things I've learned from Professional Chefs About Cooking With Pumpkin:
Canned Libby's is at least adequate for all blind applications.
If you need visible "chunks", then go butcher your preferred variety of
squash. If you're serving in a "pumpkin bowl", then pick your pumpkin for
presentation, and go ahead and use a can 'o Libby's for your feature
At least, so sayeth the chefs I've been assisting at school.