Kürbisknödel – eine köstliche Herbst-Beilage!
If you’re seeking a heartwarming dish to celebrate the beauty of autumn, look no further than Kürbisknödel – a delightful pumpkin dumpling recipe that embodies the warmth of the season. Made from tender Hokkaido pumpkin and simple ingredients, these knödel are not only comforting but also perfect for family dinners or gatherings with friends. With minimal prep time required, you can impress your guests with this dish that highlights seasonal flavors and offers a cozy dining experience. Serve them alongside a rich mushroom sauce or a fresh salad for a balanced meal full of delightful tastes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Ingredients
Scale
- 600 g Hokkaido pumpkin flesh
- 300 g stale bread
- 1 onion
- 0.5 bunch parsley
- 2 tbsp pumpkin seeds
- 1 tbsp butter
- 2 medium eggs
- Salt and pepper to taste
- 4 tbsp flour (plus more if needed)
- 2 tbsp semolina
- 40 g Parmesan cheese
Instructions
- Prepare the pumpkin by washing it, cutting it into pieces, and cooking it in salted water until soft (about 10 minutes). Drain and let cool.
- Cube stale bread and place it in a large bowl. Finely chop the onion and parsley, then toast the pumpkin seeds in a pan until fragrant.
- Mix the cooled pumpkin with bread, sautéed onions, beaten eggs, parsley, salt, pepper, flour, and semolina to form a dough.
- Shape about 12 dumplings using damp hands.
- In a pot of simmering salted water, cook the knödel for about 10-15 minutes until they float to the surface.
- Serve immediately topped with grated Parmesan and toasted pumpkin seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg