for the spätzle:
1 cup pumpkin puree*
1/2 tablespoon butter
3 cups flour
1/2 teaspoon hot paprika
1 medium onion, cut into half moons
8 oz button mushroom, sliced
Bring a large pot of salted water to boil.
In the bowl of a stand mixer or in a medium bowl using a hand mixer, mix together the eggs, pumpkin and butter until smooth. Add the flour and spices and mix until a thick, if slightly sticky batter forms.
Meanwhile, saute the onions and mushroom in butter until softened.
Squeeze the dough over the boiling water and cut off the noodles by running a knife along the bottom of maker when the spätzle is between 1/4-1/2 inch long. Cook until they float to the top. Use a slotted spoon or spider to scoop them out and add the mushrooms and onions. Repeat for remaining dough. Saute the spätzle until they are lightly browned. Salt and pepper and serve.
*I made this by roasting one small sugar pumpkin for about 40 minutes at 350.
I’m on a mission to use up all of the pumpkins from the four volunteer pumpkins I ended up growing this year. I’ve been trying to think of savory pumpkin recipes all week. One suggestion that came up was gnocchi which I enjoy but for some reason, I can never shape it right. Then I thought, why not make spätzle?
I had never made spätzle before but I had bought this ricer a long time ago with the idea that I could probably use it as a spätzle maker. It’s been languishing in the cabinet ever since. As it turns out, it does make a good spätzle maker! It took a lot of arm strength but it was worth it when I was rewarded with super tasty fresh pumpkin spätzle! I amazed myself. It was really quick too–I served with some pickled red cabbage with apples (from Aldi) and some bauernwurst I bought at a local German sausage maker– and the whole dinner only took about 20 minutes. The paprika added a nice hint of spice and finishing them in the pan with the mushrooms and onions made for a great vegetarian side dish.