Pumpkin spatzle without eggs, a rich and tasty dish that I garnished with rice cream and walnuts. It’s simple and quick to prepare, the longest part is probably the cooking of the pumpkin, and when I prepare them, everyone always likes them. I also like to prepare spinach spatzle, always without eggs. To prepare them, you need the appropriate tool, which is easily found in home goods stores, online, and in the most well-stocked supermarkets.
Let’s get to work and prepare pumpkin spatzle without eggs together.
OTHER FIRST COURSES WITH PUMPKIN
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for preparing pumpkin spatzle without eggs
- 12 oz cooked Delicata squash
- 3 1/3 cups type 1 flour
- 1 1/4 cups water (approximately)
- to taste salt
- 7 oz rice cream
- 1/3 cup walnut kernels
- 1 tbsp chopped parsley
Tools
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- Baking Tray
- spatzle tool
- Immersion Blenders
Steps for preparing pumpkin spatzle without eggs
Cut the pumpkin into quarters (or smaller pieces if you want to shorten the cooking time). Clean it by removing the seeds and fibers. Place it on a baking tray lined with parchment paper, salt it, and bake until the pumpkin becomes soft.
In a high-sided container, place 12 oz of pumpkin pulp, peeled. Add the flour, salt, and water. Start with 1 cup and add as much as needed to obtain a smooth and thick cream.
Heat the water. When it boils, salt it. Place the tool on the pot and pour small amounts of batter into the container. Moving it up and down will form the spatzle, which will fall into the water. Stir and proceed the same way until the batter is finished. The spatzle will be ready when they float to the surface.
Gently drain them and dress them with whatever you like. I sautéed them for a couple of minutes with rice cream, parsley, and walnuts, which add a crunchy note. Serve them immediately.
Storage
You can store them in the fridge for a couple of days.
