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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 102
- Sugar: 0.5g
- Sodium: 109mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg