Pumpkin Spätzle

Name: Pumpkin Spätzle
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 4
Ingredients: Eggs 2; Type 00 flour 2 cups; Whole milk; Extra virgin olive oil to taste; Fine salt to taste; Pumpkin 1.1 lbs; Rosemary to taste; Sage to taste; Garlic 2 cloves; Extra virgin olive oil to taste; Fine salt to taste; Gorgonzola cheese sweet 5.3 oz; Whole milk 1 cup; Sage to taste; Walnut kernels to taste

Vegetarian

Difficulty: Average
Prep time: 15 min
Cook time: 1 h 40 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Daniele Rossi

Pumpkin spätzle is a first course that highlights the colors and flavors of autumn, a delicious twist for those who love to prepare traditional Tyrolean spätzle at home. These unique spätzle are a table delicacy, where the sweet taste of oven-baked pumpkin to better absorb all the aromas, meets the bold notes of Gorgonzola, which envelops the small nuggets of fresh pasta with its irresistible creaminess. The aromatic touch of sage and the crunchy zest added by walnuts will not be missing. Try this version of spätzle and surprise your guests with a culinary delight that celebrates autumn in the most appetizing way!

Don't miss these other delicious homemade spätzle recipes:

Spinach spätzle with speck and cream
Cream and speck spätzle
Spätzle salad
Spinach spätzle with cheese cream

INGREDIENTS

Eggs 2

Type 00 flour 2 cups (270 g)

Whole milk (80 g)

Extra virgin olive oil to taste

Fine salt to taste

for the pumpkin: Pumpkin 1.1 lbs (250 g); Rosemary to taste; Sage to taste; Garlic 2 cloves; Extra virgin olive oil to taste; Fine salt to taste

for seasoning: Gorgonzola cheese 5.3 oz (150 g) - sweet; Whole milk 1 cup (80 g); Sage to taste; Walnut kernels to taste

Preparation

How to prepare Pumpkin Spätzle

To prepare pumpkin spätzle, cut a 250 g slice from a pumpkin, remove the seeds 1, and place it in a foil packet made from aluminum foil and parchment paper. Season with rosemary, sage, and unpeeled garlic cloves, drizzle with oil 2 and salt 3.

Close the packet carefully 4 and place in a preheated static oven at 350°F for an hour and a half. Remove the packet from the oven 5, take out the pulp and transfer it to a blender 6.

Add the eggs 7, most of the flour 8, and most of the milk 9.

Salt 10 and blend, mix to incorporate the flour that remains on the sides 11, then continue blending, check the consistency, and add the remaining flour 12 and milk as needed so that the mixture is not too liquid.

The mixture should be smooth and fluid, without lumps 13. Meanwhile, prepare the sauce: in a pan, melt the Gorgonzola with the milk 14, stir to obtain a cream 15 and make sure the milk does not come to a boil.

Bring water to boil for the spätzle, place the spätzlehobel (or you can use a potato ricer or a colander). Pour the mixture in 16 and cook for 2 minutes from the time you see them rise to the surface. Drain them 17 into the pan with the sauce, stir for a few moments 18.