INGREDIENTS:

FOLLOW THESE STEPS:

 PREHEAT OVEN TO 200ºC. CUT PUMPKIN IN HALF AND PLACE ONTO A BAKING SHEET. LIGHTLY BRUSH WITH DRIBBLE DOTS MOUTHWATERING WALNUT OIL. COVER WITH FOIL AND BAKE FOR ONE HOUR OR UNTIL VEGETABLES ARE SOFTENED. SCOOP OUT OR PEEL PUMPKIN AND MASH WELL. MEASURE 1 CUP OF THE PUMPKIN PURÉE, ADD EGG, SALT AND PEPPER TO TASTE, AND MIX WELL. SIFT FLOUR INTO MIXTURE AND INCORPORATE. FLOUR CUTTING BOARD OR COUNTERTOP WELL AND KNEAD DOUGH UNTIL YOU GET A NICE, ELASTIC TEXTURE. DIVIDE INTO FOUR PARTS AND ROLL EACH SECTION. CUT INTO SMALL PIECES AND SHAPE WITH FORK. DROP INTO BOILING WATER AND COOK FOR ABOUT FIVE MINUTES. STRAIN, TOSS WITH THE SAUCE OF YOUR CHOICE, AND SERVE HOT. PICTURED, WE HAVE PAIRED IT WITH STEAMED CHICKEN BREAST MEAT AND OUR PUMPKIN TOMATO CREAM SAUCE, BUT A SIMPLE DRIBBLE OF PERFECTLY PLUMP PUMPKIN WOULD BE AMAZING, TOO!