Pumpkin Spätzle: German Pumpkin Egg Noodles
I reinvented this German staple recipe for the Fall: Adding Pumpkin into the batter is a nutritious and on-point variation. These pumpkin spätzle make a great vegetarian meal or a fab side dish for the upcoming holidays.
Servings: 4 servings
Calories: 289kcal
Ingredients
- 2 eggs
- 200 g all-purpose wheat flour
- 150 g pumpkin puree
- ½ teaspoon salt
- ⅛ teaspoon nutmeg a pinch, freshly ground is best
- 75 ml milk
- 2 tablespoon butter to swirl the noodles in after they're cooked
Instructions
- Combine all ingredients (except butter) and whisk for one minute until you get a smooth, elastic, sticky batter. You may need to add some milk.
- Bring a large pot of salted water to a boil. Press the spätzle through the spätzle press and let them drop directly into the hot water. Boil for 3 minutes and remove with a skimmer. Transfer to a bowl and swirl in some of the butter. Work in batches until all your noodles are cooked.
- Serve as a side dish or enjoy as a vegetarian meal sauteed in sage butter with mushrooms. For this variation, I like to cook my sage first until crisp (using 4 to 6 tablespoon of butter instead of 2 Tbsp), let them drain on a paper towel and add some salt. They turn into amazing sage chips to go on top! Then I cook some mushrooms in the sage butter and remove them, and finally I cook the spätzle in the butter until crisped. YUM!
Nutrition
Calories: 289kcal | Carbohydrates: 42g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 384mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6163IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg