Pumpkin Spätzle

Pumpkin Spätzle is a delicious dish that combines the German tradition of little flour, egg, and water dumplings with the sweet taste of pumpkin, an ingredient widely used in Italian cuisine during the autumn. Here is a recipe you could follow:

Ingredients

• 300 g of cleaned pumpkin
• 300 g of type 00 flour
• 2 eggs
• Nutmeg to taste
• Salt to taste
• Butter to taste
• Grated Parmesan cheese to taste (optional)
• Fresh sage (optional)

Preparation

1. Cut the pumpkin into pieces and bake or steam until soft. Once cooked, blend it or mash it to obtain a puree.
2. In a large bowl, mix the flour with the pumpkin puree, add the eggs, a pinch of salt and sprinkle with nutmeg. Stir until you get a homogeneous and fairly compact dough, adding flour or water if necessary to adjust the consistency.
3. Bring a pot of salted water to a boil. Create the typical Spätzle shape using a special Spätzle maker, or manually grate them with the help of a grater with large holes, letting them fall directly into the boiling water.
4. When the Spätzle float to the surface, they are ready. Drain them with a slotted spoon and quickly toss them in a pan where you have melted some butter.
5. (Optional) If you appreciate an Italian touch, add fresh sage leaves to the melted butter to further flavor the Spätzle.
6. Serve hot, sprinkled with grated Parmesan cheese, if desired.

The proportions of the ingredients can vary depending on the desired consistency: some prefer Spätzle softer, others more al dente. You can also enrich the dish by adding cubed speck or pancetta during the sauté in the pan.