By Tara Parker-Pope
- Total Time
- About 40 minutes
- Rating
- 4(176)
- Notes
- Read community notes
Silvana Nardone, the founding editor of the food magazine Every Day With Rachael Ray, developed this recipe for her gluten-intolerant son. It's incredibly easy. Just mix together a can of pumpkin purée, a couple eggs and a cup of gluten-free flour blend. Plop spoonfuls into a pot of boiling water, and in minutes – dumplings. Toss those with a quick sauté of onion, red pepper flakes and radicchio for a filling, healthy dinner. The dumplings are super light and pillowy, but if you prefer a firmer texture, add more gluten-free flour, 1 tablespoon at a time, to the pasta dough.
Featured in: A Gluten-Free Thanksgiving
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Ingredients
Yield:4 servings
- 115-ounce can pure pumpkin puree
- 2large eggs, lightly beaten
- 1cup store-bought gluten-free flour blend
- Salt
- 2tablespoons extra-virgin olive oil
- 1medium onion, finely chopped
- ¼teaspoon crushed red pepper flakes
- 1small head radicchio, sliced into ¼-inch strips (about 2 cups)
- 2tablespoons chopped fresh flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
258 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 8 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring a large pot of salted water to a boil. In a large bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt to make the dough.
Step
2
In a large saucepan, heat the olive oil over medium heat. Add the onion and red pepper flakes and cook until softened, about five minutes; remove from the heat and set aside.
Step
3
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 onion. Repeat with the remaining dumpling dough.
Step
4
Return the saucepan with the onion to medium-high heat. Toss in three-quarters of the radicchio and stir gently until just wilted, about two minutes; season with ½ teaspoon salt or to taste. To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley.
Ratings
4
out of 5
176
user ratings
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Cooking Notes
Andrea
The dumplings turned out lovely. Added a bit of shallot with the yellow onion. Didn't love the radicchio - too bitter for my taste. Next time I'll use kale or chard.
Nicholas
I made with regular flour and they are good. Added more flour to second batch, easier to handle, along with the addition of black pepper.
Annie G
Would it be helpful to drain the pumpkin overnight so it has more texture and less water? I purchased the Whole Foods 365 brand of pumpkin puree, not Libby's....
cgrantg
I used Trader Joe's canned organic pumpkin. It is not thick like Libby's. You could not get a a table knife to stand up in it, for instance -- which you could with Libby's. This is why I think I needed 1.5 cups of G-F flour to even get close to a "dough" that would hold a dumpling shape on the spoon. The sauce was good. Next time I'll use Libby's.
Sarah
Added asparagus for substance. Would add something else for flavor: nutmeg in batter? Parmesan? Not sure...
Jeanne
wish we could have a little more info on the gf flour blend. Was it one with xanthan gum in it? or not? also, different gf blends based on different flours have different properties when cooked. Would love to know which she used. This might explain the variable outcomes people are reporting.
Katharine
So good, tender, light, wonderful contrast, simply fabulous. I’ll make this for friends.I suggest for the dumplings Bob’s Red Mill GF garbanzo bean-based APF, 1/2 tsp Xanthum Gum, and add black pepper. Add 1/2 tsp sage to sautéing onions. Dumplings started to crumble as radicchio wilted so next time I won’t add them to the onions till after wilting the radicchio and removing from heat.
Linnea Lemon
Enduring family favorite that is requested by family every year. When you want those cozy fall flavors - this is the winner. The dumplings are more like a poached egg texture, than a gnocci. A big scoopy helps transfer them to the plate. Amazingly fast prep.
Heather-Marie
I made this recently with fresh pumpkin from our farm. The dumplings were amazing and we want to make them again and freeze them. Next time I think I would add more flour as the dough was rather sticky. I don't think all gluten free flour will have the same results (I used Bob's 1-to-1) and I think it would make a difference which one you'd use. I'm going to try rice flour next time to see if that helps the dumplings brown up a bit more. Also loved the addition of radicchio.
Molly
Where is the flavor in this dish? All I tasted was the bitterness from the radicchio. It overwhelmed the subtle flavors in the dumplings.
Korla
Dumplings are bland and pumpkin-y. An interesting concept, but needs to be doctored up quite a bit.
bsaylor
We seasoned with sage and quite liked it.
Kimberly
I do like them, though the radicchio is definitely an acquired taste (my first time having and cooking with). Unsure if I will make again but definitely a decent option for gluten free dumplings, fun to make!
Barb
this was awesome as written! I roasted my own pumpkin ( had one hanging around). Family is already asking for it again :-)
Jamie
Took recommendation from other chefs and used Swiss chard as my green. (Also regular flour). Agree that the dumplings are bland and need to be seasoned liberally, or topped, or dipped. Otherwise I enjoyed the recipe, but admittedly I’m a sucker for doughy items.
Sheila
I make this with regular flour and wilt my radicchio in a pan in which I've browned some sausage or bacon, and then serve with parmesan sprinkled on top. It's fast, easy, and extremely satisfying.
Jeanne
wish we could have a little more info on the gf flour blend. Was it one with xanthan gum in it? or not? also, different gf blends based on different flours have different properties when cooked. Would love to know which she used. This might explain the variable outcomes people are reporting.
KateB
It is rare that I dislike a dish enough to toss it in the compost; I loathe food wasting and will eat just about anything. This went directly in the bin after attempting dinner.
Mikko
Good idea and liked the gluten free aspect. But ours turned out incredibly bland and dense. Like eating boiled dough. Wished we had halved the recipe and not made so many. If you make this, definitely recommend a dipping sauce to go with. We used aioli and sriracha mayo to liven it up. Made it more palatable.
Mhgklein
Can I use baked sweet potato that's been pureed?
Annie G
Would it be helpful to drain the pumpkin overnight so it has more texture and less water? I purchased the Whole Foods 365 brand of pumpkin puree, not Libby's....
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