Gluten-free Pumpkin Dumplings

Adapted from the New York Times

Try these dumplings along side your favorite roasted chicken recipe or all on its own for a delicious vegetarian meal. Radicchio, a cabbage-like vegetable, is also in season in October, and is an excellent source of vitamin K.

1¾ cups mashed, roasted pumpkin (see above) or one 15 oz can pumpkin puree
2 large eggs, slightly beaten
1 tsp salt
1 cup all-purpose gluten-free flour blend
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
¼ crushed red pepper flakes
1 small head radicchio, sliced into thin strips
2 tbsp chopped fresh flat-leaf parsley

Bring a large pot of generously salted water to a rolling boil. Meanwhile, combine pumpkin puree, eggs, flour, and salt.

Heat olive oil over medium heat in a large saucepan. Add onion and red pepper flakes, cooking until softened. Remove from heat and set aside.

When water is boiling, use a teaspoon to scoop pumpkin dough into a ball. Carefully slide off into water. Continue making dumplings until half of the dough has been used. Allow these dumplings to cook until floating plus and additional 2 minutes. Remove with a slotted spoon and transfer to onion mixture. Repeat with remaining pumpkin dough.

Return onion saucepan to medium heat. Toss in ¾ of the radicchio and stir until it is slightly wilted. Season with salt to taste. Serve topped with parsley and remaining radicchio.

Makes 4 servings.

Note: For a Thanksgiving-inspired twist, add 3-4 tsp chopped sage to pumpkin dumpling dough and omit red pepper flakes from radicchio mixture.