Cheese spaetzle with pumpkin

Ingredients for 4 servings:

• 600 g pumpkin(s)
• 100 ml broth
• 450 g flour
• 2 eggs
• 50 g Camembert(s)
• 200 g Emmental cheese
• 2 onions
• 4 tbsp butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Peel and dice the pumpkin, then sauté in the broth until soft. Drain, puree, and season with salt, pepper, and nutmeg. Once the puree has cooled, whisk it with the flour and eggs and let it stand for about 20 minutes. Peel the onions, slice them into rings, and fry them in 2 tablespoons of butter until golden brown. Melt the remaining butter. Dice the Camembert. Grate the Emmental cheese. Preheat the oven to 180°C. Press the pumpkin dough in portions through a spaetzle press into boiling salted water. Skim off the excess liquid after 3-4 minutes. Layer the Camembert in a baking dish and sprinkle with the grated cheese. Bake in the oven for about 10 minutes. Serve with the fried onions and melted butter.