Pumpkin Spatzle with Taleggio, a very creamy and tasty first course that is also easy to prepare at home. Unlike fresh pasta or gnocchi, you don’t need a board, you just blend everything in a bowl and they’re ready!
Spätzle are irregularly shaped dumplings made from flour, eggs, and water, originating from southern Germany, but also widespread in Tyrol, Switzerland, and Trentino-Alto Adige.
I often prepare them, and this time I made them with pumpkin, just cook it in the microwave and blend it into the dough to make homemade dumplings that are finger-licking good.
To make spatzle, you use a special tool with holes, the dough falls directly into the pot with boiling water and cooks. If you don’t have it, you can use a potato masher.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Microwave
- Seasonality: Autumn, Winter
Ingredients
- 8.8 oz pumpkin (cleaned)
- 2 eggs
- 1/3 cup milk
- 2.1 cups flour
- 1 pinch salt
- 5.3 oz Taleggio
- 3.5 oz milk
Tools
- Spatzle Maker
How to Prepare Pumpkin Spatzle with Taleggio
First, clean the pumpkin and cut it into pieces. Weigh 250 grams and cook it in the microwave for 5 minutes.
Place it in a bowl, let it cool slightly, and blend it.
Add the eggs to the pumpkin, a pinch of salt, and blend again, incorporate the flour and blend until you get a soft but not too liquid dough.
Prepare the sauce by placing the Taleggio cut into pieces in a pan with the milk and melt it over low heat. I also left the rind, so you can see small pieces in the cream.
Meanwhile, prepare the spatzle: Place the tool on a pot of boiling salted water, add the dough, and let it drip directly into the water by moving it back and forth.
Continue until the dough is finished.
When the dumplings start to boil again and float to the surface, they are ready, it takes very little time, give a stir and drain them.
Put them back in the pot and dress with the Taleggio cream, mix well and divide into dishes. Serve immediately.
