Pumpkin spatzle are small dumplings made with a batter of pumpkin puree, flour, salt, pepper, nutmeg, eggs, and water. I then seasoned them with a classic dressing typical of the area where I live, which is butter and sage with pancetta. You can choose to use sliced pancetta or matchstick-shaped pancetta. For the preparation, I recommend using the special machine called a spatzlehobel, but if you don’t have it at home, you can use a potato masher. If you like pumpkin, you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pumpkin Spatzle
- 8.8 oz pumpkin (already cleaned)
- 2 cups all-purpose flour
- 2 eggs
- 1 pinch salt
- to taste pepper
- to taste nutmeg
- 2.4 fl oz water
- to taste butter
- 3.5 oz pancetta (thick-cut)
- 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 pre-boiled. Clean the pumpkin, remove the skin, cut it into pieces, and cook it in water and salt for about 20 minutes. Drain it well and then blend it with an immersion blender to make a puree. Put the puree in a bowl, add 2 eggs, salt, pepper, and nutmeg, mix well, then gradually add the all-purpose flour and water. The batter should remain somewhat thick, not too liquid.
Put a pot on the stove with water and coarse salt. When it boils, place the special grater for making spatzle on top, but if you don’t have it, you can use a potato masher. Drop the spatzle directly into the boiling water and cook them. Wait for them to float to the top. While waiting for the water to boil, you can prepare the dressing.
In another pan, melt the butter, then add 4 previously washed sage leaves and the pancetta cut into pieces, or you can use matchstick-shaped pancetta. Sauté everything for a couple of minutes, then turn off the heat. When the spatzle are cooked, drain them directly into the dressing.
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 drizzle 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.
