Name: Kürbisknödel – eine köstliche Herbst-Beilage!
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: German
Ingredients: 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 (adjust as needed); 2 tbsp semolina; 40 g Parmesan cheese

Jump to Recipe·Print Recipe

If you’re looking for a cozy, comforting dish to bring the flavors of autumn into your home, then you’ve come to the right place! Kürbisknödel – eine köstliche Herbst-Beilage! is not just any side dish; it’s a warm hug on a plate. These delightful dumplings made from Hokkaido pumpkin, bread, and fresh herbs are perfect for busy weeknights or family gatherings. The moment they hit the boiling water, they release an incredible aroma that will make everyone’s mouth water.

What makes this recipe so special is its simplicity and heartiness. It’s packed with flavor, easy to prepare, and brings a taste of the season right to your dinner table. Whether you serve them as a side or as a main dish with a light salad, Kürbisknödel will surely impress your loved ones!

Why You’ll Love This Recipe

Easy to Make: With only a few simple steps, you’ll have delicious dumplings ready in no time.
Family-Friendly: Kids love these fluffy knödel, making it a great choice for family dinners.
Make-Ahead Convenience: You can prepare the dough in advance and cook them when you’re ready to eat.
Deliciously Flavorful: The combination of roasted pumpkin seeds and Parmesan cheese adds an irresistible touch.

Ingredients You’ll Need

Let’s gather our ingredients! This recipe uses simple and wholesome items that you might already have in your kitchen. Here’s what you need for our delightful Kürbisknödel:

For the Knödel

600 g Hokkaidokürbis Fruchtfleisch
300 g altbackenes Brot
1 Zwiebel
0.5 Bd. Petersilie
2 EL Kürbiskern
1 EL Butter
2 Ei (Größe M)
Salz
Pfeffer
4 EL Mehl (nach Bedarf etwas mehr)
2 EL Grieß
40 g Parmesan

Variations

This recipe is wonderfully flexible! Feel free to make it your own by trying out these variations:

Add some spice: Mix in a pinch of nutmeg or cinnamon for an extra layer of flavor.
Herb it up: Substitute parsley with fresh thyme or sage for a different herbal twist.
Go cheesy: Try adding more types of cheese like feta or mozzarella for creamy goodness.
Vegetable boost: Incorporate finely chopped spinach or kale into the mixture for added nutrition.

How to Make Kürbisknödel – eine köstliche Herbst-Beilage!

Step 1: Prepare the Pumpkin

Start by washing your Hokkaido pumpkin. If necessary, remove the seeds and core before cutting it into small pieces, about 1 cm in size. Place the pumpkin in a pot and cover it with just enough water to steam it lightly. A little salt will help enhance its natural sweetness. Cover with a lid and cook over medium heat for about 10 minutes until tender.

Step 2: Prepare Bread and Other Ingredients

While the pumpkin cooks, take your stale bread and cut it into small cubes. Place them in a large mixing bowl. Next, peel and finely chop the onion. Rinse the parsley under cold water, shake off excess moisture, and chop it finely as well. In a non-stick frying pan, toast the pumpkin seeds until they puff up and release their nutty aroma; then set them aside.

Step 3: Combine Ingredients

Once the pumpkin is cooked, drain it well and let it cool slightly before adding it to the bowl with bread cubes. Use your hands to mix everything together thoroughly—this is where all those amazing flavors come together! In that same pan from earlier, melt butter over medium heat and sauté the chopped onion for about 2-3 minutes until it’s soft but not browned.

Next, beat together your eggs in a separate bowl before adding them along with the sautéed onions and chopped parsley to the bread-pumpkin mixture. Sprinkle in flour and semolina too! Knead everything until smooth while seasoning with salt and pepper to taste. If your dough feels too wet or dry, adjust accordingly by adding more flour or a splash of water.

Step 4: Shape Knödel

With slightly damp hands (to prevent sticking), form approximately 12 small dumplings from your mixture. Get a large pot filled with salted water boiling away on the stove! Carefully drop each knödel into the simmering water—avoid letting them boil vigorously so they can cook gently without falling apart.

Step 5: Toast Seeds & Cheese

While those lovely knödel are cooking away (about 10-15 minutes), roughly chop your roasted pumpkin seeds and grate some Parmesan cheese—this will be used for serving later on!

Step 6: Serve Up!

Once cooked through, gently lift out each knödel using a slotted spoon and let them drain briefly before transferring them onto plates. If you want an added crunch, feel free to return them briefly to that hot pan for some golden-brown goodness all around! Top each plate with generous sprinkles of Parmesan cheese and crunchy pumpkin seeds before serving.

Enjoy every bite of these delightful Kürbisknödel – eine köstliche Herbst-Beilage! They truly capture all that we love about fall flavors!

Pro Tips for Making Kürbisknödel – eine köstliche Herbst-Beilage!

Making Kürbisknödel can be a delightful experience, especially when you have a few handy tips up your sleeve!

Use stale bread: Choosing old or stale bread helps the knödel hold their shape better and absorb the flavors from the pumpkin and spices.
Don’t overmix: When combining the ingredients, mix just until combined. Overmixing can lead to dense knödel instead of light and fluffy ones.
Test a small dumpling first: Before cooking all of them, boil one test knödel to check if the texture is right. This allows you to adjust the mixture if needed.
Keep your hands wet: Wetting your hands while forming the knödel prevents the dough from sticking and makes shaping easier.
Serve immediately: For the best flavor and texture, serve these delicious knödel right after cooking while they are still warm.

How to Serve Kürbisknödel – eine köstliche Herbst-Beilage!

Presenting your Kürbisknödel beautifully can enhance the dining experience. Whether it’s for a family dinner or entertaining friends, here are some ideas to make your dish stand out.

Garnishes

Fresh herbs: A sprinkle of freshly chopped parsley or chives adds a pop of color and freshness that complements the rich flavors of the knödel.
Toasted pumpkin seeds: A handful of toasted pumpkin seeds not only adds crunch but also enhances the nutty flavor profile of the dish.
Grated cheese: While Parmesan is a classic choice, feel free to experiment with other hard cheeses like Pecorino for an extra flavor boost.

Side Dishes

Roasted vegetables: Seasonal veggies like carrots, Brussels sprouts, or sweet potatoes roasted with olive oil and herbs make for a colorful and nutritious side that pairs wonderfully with your knödel.
Apple sauce: The sweet-tartness of apple sauce contrasts beautifully with the savory flavors of the knödel, creating a delightful balance on your plate.
Green salad: A simple green salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a refreshing crunch that complements the hearty nature of this dish.
Mushroom sauce: A creamy mushroom sauce drizzled over your knödel will add depth and richness, making each bite even more satisfying.

Enjoy crafting this lovely autumn-inspired dish—your taste buds will thank you!

Make Ahead and Storage

Kürbisknödel are not only delicious but also perfect for meal prep! You can easily make a batch ahead of time and store them for quick dinners throughout the week.

Storing Leftovers

Allow the Kürbisknödel to cool completely before storing.
Place them in an airtight container and refrigerate.
They can be stored for up to 3 days in the fridge.

Freezing

If you want to keep them longer, you can freeze the cooked Kürbisknödel.
Arrange them on a baking sheet in a single layer and freeze until solid.
Transfer the frozen knödel into a freezer-safe bag or container, where they will last for up to 2 months.

Reheating

To reheat refrigerated knödel, place them in a steamer or microwave until warm.
For frozen knödel, it’s best to thaw them overnight in the fridge before reheating.
You can also pan-fry them for a crispy texture!

FAQs

Here are some common questions about our Kürbisknödel recipe!

Can I make Kürbisknödel ahead of time?

Absolutely! You can prepare the dough and shape the knödel ahead of time. Just store them in the fridge or freeze as mentioned above.

What should I serve with Kürbisknödel?

Kürbisknödel pair wonderfully with savory sauces or as a side dish with roasted vegetables. They also complement meat dishes perfectly!

Are Kürbisknödel suitable for freezing?

Yes, you can freeze Kürbisknödel! Just ensure they are cooled and properly stored before freezing.

How do I know when my Kürbisknödel are cooked?

Kürbisknödel are done when they float to the surface of the water and have been gently simmering for about 10-15 minutes.

Final Thoughts

I hope you enjoy making these delightful Kürbisknödel as much as I do! They capture the essence of autumn with their warm flavors and comforting textures. Whether you’re serving them at a family dinner or enjoying them on a cozy evening at home, these knödel are sure to bring joy to your table. Happy cooking, and don’t hesitate to share your delicious creations with friends and family!

Kürbisknödel – eine köstliche Herbst-Beilage!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Autumn
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Approximately 12 servings 1x
Category: Side Dish
Method: Boiling
Cuisine: German

Print Recipe

Description

Kürbisknödel, a delightful autumn-inspired dish, brings warmth and comfort to your table. These fluffy dumplings, crafted from Hokkaido pumpkin, stale bread, and fresh herbs, are not only easy to prepare but also bursting with flavor. Perfect for family dinners or gatherings, they can be served as a side dish or a main course paired with a light salad.

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 (adjust as needed)
2 tbsp semolina
40 g Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Wash the Hokkaido pumpkin, remove seeds if necessary, and cut into small pieces. Steam for about 10 minutes until tender.
Dice the stale bread into cubes and place in a large mixing bowl. Chop the onion and parsley finely.
Toast the pumpkin seeds in a pan until puffed; set aside.
Once the pumpkin is cooked, mix it with the bread cubes in the bowl. Sauté the onion in butter until soft and add to the mixture along with beaten eggs, parsley, flour, semolina, salt, and pepper.
Form approximately 12 small dumplings with damp hands. Boil gently in salted water for about 10-15 minutes until they float.
Serve topped with grated Parmesan cheese and toasted pumpkin seeds.