Kürbisknödel – eine köstliche Herbst-Beilage!
Discover the warmth of autumn with Kürbisknödel – a delightful pumpkin dumpling dish that brings comfort and flavor to your table. Made with the rich, sweet flesh of Hokkaido pumpkin, crispy bread, and fresh herbs, these dumplings are sure to impress family and friends. Whether served alongside hearty stews or light salads, Kürbisknödel are versatile enough to complement any meal. This simple recipe is perfect for novice cooks and can be prepared in under an hour. Enjoy the seasonal flavors and create lasting memories around the dinner table!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Ingredients
Scale
- 600 g Hokkaido pumpkin
- 300 g stale bread
- 1 onion
- 0.5 bunch fresh parsley
- 2 tbsp pumpkin seeds
- 1 tbsp butter
- 2 medium eggs
- Salt and pepper to taste
- 4 tbsp flour (plus extra as needed)
- 2 tbsp semolina
- 40 g Parmesan cheese
Instructions
- Wash and cube the Hokkaido pumpkin; steam until tender (about 10 minutes). Drain and cool.
- Cube stale bread and place in a mixing bowl; finely dice onion and chop parsley.
- Toast pumpkin seeds in a pan until fragrant; set aside.
- Mash cooled pumpkin and mix with bread, adding sautéed onions and chopped parsley.
- Incorporate whisked eggs, flour, semolina, salt, and pepper; adjust moisture as needed.
- Let the mixture rest in the fridge for 30 minutes.
- Form into balls (about 12) and simmer in salted water for 10-15 minutes until they float.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg