I love Spätzle, I tried them for the first time in Trentino and fell in love. They are small dumplings, slightly elongated in shape, made with flour, eggs, and water. You can try to enjoy them following this recipe: Pumpkin Spätzle with Celery Sauce. Since I didn’t have time, I bought them ready-made, but I plan to make them myself, and I’ll post the recipe!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 26.5 oz pumpkin spätzle
- 3.5 tbsp Butter
- 4.2 oz Celery (already cleaned)
- 1 tbsp Lemon juice
- 8 anchovies (in oil)
- 1 oz grissini (crumbled)
- 1.8 oz cream cheese
- 1 tbsp Olive oil
- 1 pinch Salt
- to taste black pepper
- to taste Parmigiano Reggiano DOP (grated)
Preparation
For the celery sauce, put the raw celery, cut into small pieces, the oil, salt, anchovies, lemon juice, 6 tablespoons of hot water, crumbled grissini, and cream cheese in a blender. Blend everything well until it becomes a fine sauce.
Boil the spätzle in plenty of salted water, and as soon as they float to the surface, sauté them in a pan with a little butter. Place the celery sauce and spätzle on a plate. If desired, sprinkle with black pepper and Parmigiano.
Notes
I find that Spätzle are also excellent when sautéed in a pan with a bit of butter and some sage leaves
If you liked the Pumpkin Spätzle with Celery Sauce, try the other recipes with Spätzle:
Spinach Spätzle with Mushrooms
See other recipes with pumpkin:
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