Pumpkin Spätzle with Fried Onions and Mountain Cheese

Homemade spätzle with creamy Hokkaido pumpkin, crispy fried onions and savory mountain cheese. A warming autumn main dish that needs only a few ingredients.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 800 g Hokkaido pumpkin
• 500 g wheat flour
• 4 pc eggs
• 100 ml water
• 1 tsp salt
• 1 pinch nutmeg, grated
• 2 pc onions
• 40 g butter
• 2 tbsp neutral oil
• 120 g mountain cheese, grated
• 1 bunch chives
• 1 pinch pepper

Method

1. Wash the Hokkaido pumpkin, halve it, remove the seeds and cut it unpeeled into cubes of about 1 cm.
2. Steam the pumpkin cubes in a pot with a little water for about 10 minutes until soft, drain and mash coarsely with a fork or immersion blender.
3. Mix flour, eggs, water, salt and nutmeg in a bowl to a smooth, elastic dough and let it rest for about 15 minutes.
4. Slice the onions into fine strips and fry them in 2 tbsp oil over medium heat until golden brown and crispy, then drain on kitchen paper.
5. Bring a large pot of salted water to a boil. Press the dough in batches through a spätzle sieve or a coarse grater into the boiling water, and after a few minutes of cooking lift out with a slotted spoon and drain.
6. Let the butter foam in a large pan, toss the spätzle briefly in it and stir in the mashed pumpkin until everything is evenly warm and creamy.
7. Fold in the mountain cheese and remove the pan from the heat so the cheese melts gently.
8. Season with salt and pepper, plate, sprinkle with the fried onions and serve garnished with finely cut chives.