Pumpkin Schupfnudeln with Sage and Pumpkin Seed Oil
Golden-brown pan-fried Schupfnudeln meet caramelized Hokkaido pumpkin, fresh sage and nutty pumpkin seed oil. A warming autumn dish that is filling and comforting on cold days.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 500 g floury potatoes
- 250 g wheat flour
- 1 pc egg
- 1 tsp salt
- 1 pinch nutmeg, freshly grated
- 800 g Hokkaido pumpkin
- 1 pc red onion
- 40 g butter
- 2 tbsp neutral cooking oil
- 1 bunch sage
- 30 g roasted pumpkin seeds
- 2 tbsp pumpkin seed oil
- pepper, salt to taste
Method
- Cook the potatoes in water until soft, drain, let them steam dry briefly, then peel while still warm and press through a potato ricer.
- Knead the potato mixture with the flour, egg, one teaspoon of salt and the nutmeg into a smooth dough; if it is too soft, add a little more flour.
- Shape the dough into rolls about 2 cm thick, cut them into 3 cm pieces and roll each piece between your palms into small noodles.
- Remove the seeds from the pumpkin and cut it into roughly 1 cm cubes. Finely dice the onion.
- Cook the Schupfnudeln in boiling salted water for about 2 minutes, until they float to the top, then drain.
- Heat two tablespoons of cooking oil in a large pan, fry the Schupfnudeln in batches until golden brown and keep them warm.
- Melt the butter in the pan, fry the onion and pumpkin over medium heat for 10 to 12 minutes until the pumpkin is soft and has roasted flavor, and season with salt and pepper.
- Pluck the sage leaves, mix them together with the Schupfnudeln into the pumpkin and heat briefly.
- Sprinkle with pumpkin seeds and drizzle with pumpkin seed oil. Serve hot.