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Kürbisknödel – eine köstliche Herbst-Beilage!

Kürbisknödel – eine köstliche Herbst-Beilage!
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If you’re in search of a heartwarming side dish that captures the essence of autumn, look no further than Kürbisknödel. This delightful recipe melds the natural sweetness of Hokkaido pumpkin with hearty bread and fragrant herbs, creating a comforting accompaniment to any meal. Perfect for cozy family dinners or festive gatherings, these golden dumplings not only taste incredible but are also easy enough for novice cooks. Whether paired with roasted vegetables or rich stews, Kürbisknödel is sure to impress.

Ingredients

Scale
  • 600 g Hokkaido pumpkin flesh
  • 300 g stale bread
  • 1 onion
  • 0.5 bunch parsley
  • 2 tbsp pumpkin seeds
  • 1 tbsp butter
  • 2 medium eggs
  • Salt and pepper (to taste)
  • 4 tbsp flour (plus more if needed)
  • 2 tbsp semolina
  • 40 g Parmesan cheese

Instructions

  1. Prepare the pumpkin by washing and cutting it into pieces. Simmer in salted water for about 10 minutes until tender.
  2. While the pumpkin cooks, cube stale bread and place it in a large bowl. Sauté chopped onions in melted butter until translucent.
  3. Once the pumpkin is cooked, drain and let cool slightly. Combine with bread cubes, sautéed onions, chopped parsley, and pumpkin seeds.
  4. Stir in whisked eggs, flour, and semolina until a smooth mixture forms. Season with salt and pepper; refrigerate for about 30 minutes.
  5. Form about 12 dumplings using damp hands. Boil salted water and gently drop in the dumplings, cooking until they float (10-15 minutes).
  6. For extra crispiness, sauté cooked dumplings briefly in a pan before serving, garnished with grated Parmesan and chopped toasted pumpkin seeds.

Nutrition

Find it online: https://besthotrecipes.com/kurbisknodel-eine-kostliche-herbst-beilage/