Cheese spätzle with pumpkin


  • 600 grams pumpkin
  • 450 grams flour
  • 100 milliliters broth
  • 50 grams of Camembert cheese
  • 200 grams Emmental cheese
  • 2 onions
  • 2 eggs
  • 4 tablespoons butter
  • salt
  • pepper
  • nutmeg

Preparation method (receipt)

Peel the pumpkin and cut it into cubes, blanch until cooked in the broth. Decant, mash into puree, add salt, pepper and nutmeg. When the mash has cooled, add the flour and eggs, let stand 20 minutes. Onions cut into rings and fry in 2 tablespoons of vegetable oil until golden brown. Preheat oven to 180 degrees Celsius. Using a special grater produce in salted boiling water pumpkin spätzle, cook for 3-4 minutes. Lay out with Camembert in refractory shape, sprinkle with grated cheese and bake for 10 minutes.

pumpkin wheat flour broth Camembert cheese cheese onion egg butter salt pepper nutmeg