← All recipes

🍽️ Crispy Pumpkin Spaetzle with Cheese Crust

788 kcal · 30 min · 4 servings

Ingredients

• 600 g pumpkin
• 100 ml broth
• salt
• black pepper (from the mill)
• nutmeg
• 450 g wheat flour Type 550
• 2 eggs
• 2 onions
• 20 g butter
• 200 g grated Emmental
• 50 g small diced Camembert
• 2 tbsp browned butter
• 1 tbsp chive rings

Instructions

1. 1. Peel the pumpkin and remove the inside.
2. 2. Dice the flesh into small cubes.
3. 3. Place the pumpkin cubes and broth into a pot.
4. 4. Simmer the cubes over medium heat for 15 minutes until soft.
5. 5. Strain the broth into a clean pot using a sieve.
6. 6. Puree the soft pumpkin.
7. 7. Season the pumpkin mixture with salt, pepper, and nutmeg.
8. 8. Let the mixture cool down.
9. 9. Mix the puree with the flour and eggs.
10. 10. Stir everything into a smooth dough.
11. 11. Cover the dough and let it rest for 15 minutes.
12. 12. Peel the onions.
13. 13. Slice the onions into thin strips.
14. 14. Heat the butter in a pan.
15. 15. Fry the onion strips over low heat until golden brown.
16. 16. Bring plenty of salted water to a boil.
17. 17. Spread the dough in portions onto a wet wooden board.
18. 18. Scrape narrow dough strips directly into the boiling water with a long spatula.
19. 19. Boil the spaetzle for 3 to 4 minutes.
20. 20. Remove the spaetzle once they float to the surface.
21. 21. Lift the cooked spaetzle out of the water with a slotted spoon.
22. 22. Layer the spaetzle in a baking dish alternately with the two types of cheese.
23. 23. Sprinkle the top with cheese.
24. 24. Bake the baking dish in the oven for 10 minutes.
25. 25. Serve the spaetzle on plates.
26. 26. Drizzle the spaetzle with the browned butter.
27. 27. Scatter the fried onions over the top.
28. 28. Garnish the dish with chive rolls.

Nutrition per serving

• kcal: 788
• Protein: 34 g · Fett/Fat: 32 g · Carbs: 90 g