Pumpkin spatzle are small dumplings made with a batter of pumpkin puree, flour, salt, pepper, nutmeg, eggs, and water. I then dressed them with a classic local seasoning: butter and sage with streaky bacon. You can choose between sliced bacon or matchstick bacon. For preparation, I recommend using the specific tool, the spatzlehobel, but if you don’t have it at home, you can use a potato ricer. If you like pumpkin, you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for preparing pumpkin spatzle
- 9 oz pumpkin (already cleaned)
- 2 cups all-purpose flour
- 2 eggs
- 1 pinch salt
- to taste pepper
- to taste nutmeg
- 1/4 cup water
- to taste butter
- 3.5 oz bacon (streaky)
- 4 leaves sage
Tools
- Spatzle Maker
- Bowl
- Spoon
Steps to make pumpkin spatzle
To prepare the pumpkin spatzle, first prepare the pumpkin, which I had already boiled previously. Clean the pumpkin, remove the skin, cut it into pieces, and cook it in water and salt for about 20 minutes. Drain it well, then blend it with an immersion blender until it becomes a puree. Put the puree in a bowl, add 2 eggs, salt, pepper, and nutmeg, mix well, then gradually add all-purpose flour and water. The mixture should remain a little thick, not too liquid.
Place a pot with water and coarse salt on the stove. When it boils, place the special grater for making spatzle on top, but if you don’t have it, you can use a potato ricer. Let the spatzle fall directly into the boiling water and cook them. Wait for them to rise to the surface. While waiting for the water to boil, you can prepare the seasoning.
In another pan, pour the butter, let it melt well, then add 4 previously washed sage leaves and the bacon cut into pieces, or you can use matchstick bacon. Sauté everything for a couple of minutes, then turn off the heat. When the spatzle are cooked, drain them directly into the seasoning.
Now the spatzle are ready to be enjoyed. If you like, add grated Parmesan or Pecorino cheese.
Storage and Tips
You can store the spatzle in the refrigerator in an airtight container for 2 days. However, add a drop of extra virgin olive oil to the spatzle to prevent them from sticking.
If you want, you can also prepare them in advance and serve them later.
