1 T. stick margarine
2 T. all-purpose flour
2 T. dry white wine
1 (10 1/2-oz.) can low-salt chicken broth
1/8 tsp. salt
1 3/4 C. all-purpose flour
1 C. fresh or canned pumpkin puree
1/2 tsp. salt
1/4 tsp. ground nutmeg
14 C. water
Cooking spray
1/3 C. grated Parmesan cheese
1/4 tsp. paprika
1/4 tsp. cracked pepper

Melt margarine in a medium nonstick saucepan over medium heat. Stir in 2 T. flour; cook 30 seconds. Add wine and broth; bring to a boil. Reduce heat, and simmer 3 minutes or until thick. Stir in 1/8 tsp. salt. Remove from heat; set aside, and keep warm. Combine 1 3/4 C. flour, pumpkin puree, 1/2 tsp. salt, and nutmeg in a large bowl. Stir well to form a smooth dough (dough will be slightly sticky). Turn dough out onto a lightly floured surface. Shape dough into a 12 x 3-inch-long roll. Cut roll lengthwise into 6 (1/2-inch-thick) strips, and cut each strip into 12 (1-inch) pieces. Press each piece of dough with a lightly floured fork. Place gnocchi on a lightly floured baking sheet; set aside. Preheat oven to 450°. Bring water to boil in a large Dutch oven. Add half of gnocchi; cook 3 minutes or until done. Remove gnocchi with a slotted spoon; place in a colander. Repeat with remaining gnocchi. Place gnocchi in a 13 x 9-inch baking dish coated with cooking spray; spoon sauce evenly over gnocchi. Sprinkle with cheese, paprika, and pepper. Bake at 450° for 15 minutes or until thoroughly heated. Serve warm.

Yield: 6 servings
Serving size: 1/2 C.

Calories: 202
Fat: 4.1g
Fiber: 1.7g