Cheese spaetzle with Hokkaido

Ingredients for 2 servings:

• 250 g flour, double-handled or Italian
• 3 large eggs
• n. B. water
• 1 pinch(s) nutmeg, freshly grated
• 250 g pumpkin flesh (Hokkaido), prepared and weighed
• 3 small onions
• 1 tbsp clarified butter
• salt and pepper
• 150 g cheese, strong e.g. mountain cheese
• 1 tbsp clarified butter

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

new variation on an old theme, main course or hearty side dish

Make a spaetzle dough from flour, eggs, and water and season with nutmeg. Cover and let rest for about 30 minutes. In the meantime, coarsely grate the prepared pumpkin, skin on. Dice the onions and sauté in clarified butter. Set half aside for later. Add the grated pumpkin to the remaining onions and fry for about 5 minutes. Season generously with salt and pepper and remove from the heat. Preheat the oven to 180°C (fan oven). Coarsely grate the cheese. Cook spaetzle from the spaetzle dough in boiling salted water until almost tender, drain, and set aside. Mix the spaetzle with the pumpkin. Place half of the mixture in a baking dish and sprinkle with half of the cheese. Now pour the remaining spaetzle and pumpkin mixture on top and sprinkle with the cheese. Bake in the hot oven for about 10 minutes. Continue frying the reserved onions in the remaining clarified butter. Garnish the baked Hokkaido cheese spaetzle with fried onions and serve with leaf salad. This recipe serves 2 to 3 people as a main course and 6 as a side dish with pan-fried meat.