Pumpkin dumplings with Parmesan
Description
The dish is prepared without unnecessary complications. Make several cuts in the squash with a knife. Cook in the microwave for 10 minutes. Scoop the flesh into a bowl. Add garlic, 1/2 teaspoon salt, egg, and wheat flour. Add a little white flour and mix until you get a sticky dough with a workable consistency. Place the dough onto a floured surface and roll into thin ropes. Cut the dough into dumplings. Bring water with 1 tablespoon of salt to a boil in a large pot, add the dumplings one by one into the boiling water; when they all float to the top, remove them with a slotted spoon and place into a large bowl, set aside. Leave 1 1/2 cups of water in the pot, return to heat, add broth cube, beer, sage, pepper, and bring to a boil. Continue cooking until the mixture reduces to about half the original volume, about 15 minutes, then reduce heat to medium. Add butter, one cube at a time, immediately return the dumplings to the pot, turn off the heat, and add Parmesan cheese. Cover the pot and let stand for 10 minutes before serving. The finished dish is ready to serve.