1 cup canned pumpkin puree (not sweetened pie filling)
1/2 cup plus 1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 egg white, whipped until frothy
1/2 cup whole-wheat flour, divided
1/4 cup all-purpose flour
1 12-ounce can evaporated skim milk
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
In a large bowl, combine pumpkin, cheese, salt, black pepper and nutmeg. Using a rubber spatula, carefully fold in egg whites. Next fold in whole-wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Add the all-purpose flour until incorporated. (Don’t overmix or gnocchi will be tough.) Turn dough out onto a lightly floured surface, and roll into several 1-inch-wide “snakes.” Cut each snake into 1-inch pieces.
Bring a large pot of water to a boil. Add gnocchi and boil until pieces float to the surface, about 3 minutes.
Meanwhile, in a medium saucepan, combine evaporated milk and cheese. Set pan over medium heat and bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer 3 minutes, until sauce reduces slightly.
Spoon gnocchi into shallow pasta bowls, pour sauce over top and garnish with chopped parsley.