South Tyrolean-style pumpkin dumplings

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s)
• 400 g dumpling bread or dry bread from the previous day
• 3 eggs, size M
• ½ vegetable onion(s)
• 1 garlic clove(s)
• 200 ml milk, lukewarm
• 3 tbsp parsley, dried
• some butter
• some flour
• salt and pepper
• nutmeg powder
• n. B. Pumpkin seeds, chopped
• e.g. Parmesan
• n. B. pumpkin seed oil

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Trim the pumpkin, scoop out the inside, and cut the pumpkin into small cubes. Finely chop the onion and garlic. If you’re not using dumpling bread, cut the stale bread rolls into small cubes. Place the dumpling bread in a large bowl and moisten with the milk. Roast the pumpkin cubes in butter in a pan. When the pumpkin is soft, transfer the cubes to a tall container and puree. Sauté the finely chopped onion and garlic in butter in a small pan. Add the pumpkin puree, sautéed onion, and garlic to the dumpling bread along with the remaining ingredients, season with salt, pepper, and nutmeg, and mix everything well but loosely to form a smooth dough. If the mixture is too firm/dry, loosen it with a little milk. If the mixture is too wet, add a little flour. Let the dough rest in the refrigerator for at least 15 minutes. Then, with wet hands, form small dumplings from the mixture. Add them to boiling salted water and simmer/simmer for about 15 minutes. This mixture yields between 15 and 20 small dumplings. These dumplings are delicious with game, vegetable, or mushroom sauces. Or simply with melted butter, Parmesan cheese, chopped pumpkin seeds, and a little pumpkin seed oil. Serve with a fresh salad.