Ever since our first trip to Switzerland, we’ve been having fun with Spätzli! Since our first batches, we’ve branched out and made various veggie infused versions (Red Beet, Spinach, and Sweet Potato). Well, since we also love playing with the concept of Savory Pumpkin uses, we decided that this Autumn, we ought to make a Pumpkin Spätzli!
Once our dumplings were made, we built them into an Autumn Spätzli Pfanne. But, these can also be a great side for Schnitzels, Geschnetzeltes, or even a fun Mac and Cheese!
Time: 35 Minutes (more if using fresh pumpkin instead of canned)
- 8 Oz Pureed Pumpkin
- 1.5-2 Cups All Purpose Flour (may vary to get the right consistency for your dough)
- An Egg
- A teaspoon of Salt
- Black Pepper
Method:
- If using fresh pumpkin, Break it Down, remove the skin, cut into chunks, and boil until soft. Then, puree. If using canned, just open the can.
- Bring a large pot of water to a boil.
- Scoop your pureed pumpkin, egg, flour, and salt, and pepper into a large bowl, and use a fork to stir and fully incorporate your ingredients. It should turn into a sticky mass that holds form (barely). You want it to be thick enough that it won’t fall apart when you push it though a colander but wet enough that it can be pressed through the aforementioned colander.
- Scoop your mixture into a sturdy colander (we use a metal grill basket). You can also use a Spätzli maker if you’ve got one.
- Use a spatula to push your dough through the colander holes into your water.
- Boil for a few minutes until all of your dumplings are floating and fully cooked.
- Drain the water.
- Plate as a side dish, or use as a key ingredient in a Spätzlipfanne of your choosing!
