Pumpkin dumplings with sage butter and Parmesan

Ingredients for 4 servings:

• 1 onion(s)
• some butter for sautéing
• 220 g Hokkaido pumpkin(s), cut into fine pieces
• 2 garlic cloves, crushed
• e.g. nutmeg, freshly grated
• ½ tsp turmeric
• e.g. salt and pepper
• 2 eggs
• 80 g cheese cubes, e.g. mountain cheese, Gouda, Edam, Tilsiter
• 50 ml milk
• 1 tbsp flour
• 15 g chives
• 150 g white bread, firm, cut into thin slices
• 50 g butter
• 2 sage leaves
• e.g. Parmesan, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Sauté the onion in a little butter, then add the pumpkin and garlic. Season with nutmeg, turmeric, salt, and pepper, and cook for about 20 minutes until soft. Allow the mixture to cool completely, then add the eggs and blend everything finely. Add the pureed pumpkin, cheese cubes, milk, flour, chives, salt, and pepper to the sliced ​​white bread and mix well. Press the dough down firmly and let it rest for about 15 minutes. With wet hands, form about 8 dumplings. Bring a large amount of salted water to a boil in a saucepan, add the dumplings. Reduce the heat to medium and let the dumplings simmer for about 10 minutes. Slowly melt the butter in a saucepan, add the sage, and let it simmer on low heat for 10 minutes. Serve the dumplings with Parmesan cheese and the sage butter. Tip: You can also refine the dough with chopped pumpkin seeds.