Pumpkin Spaetzle with Leeks
Cuisine: German, Austrian
Author: Susan Palmer
Your spaetzle batter should be a little thicker than pancake batter. I like to let it rest after mixing together. Generally, by the time your water is boiling, the batter has rested enough. To get the dumpling shape, use a ricer, or a colander and push the batter through.
  • 1½ cups all-purpose flour
  • 1 cup packed pumpkin puree
  • 3 large eggs
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly grated nutmeg
  • ½ cup whole milk
  • 1 leek, halved and thinly sliced, light green and white parts only
  • 2 tablespoons unsalted butter
  • salt and pepper to taste
  1. In a medium bowl, mix together the flour, pumpkin puree, eggs, salt and nutmeg. Pour in the milk and mix well, making sure all the dry ingredients are incorporated. Set aside.
  2. Bring a large pot of salted water to boil.
  3. Prepare an ice bath and set near the stovetop.
  4. Using a potato ricer, spaetzle maker or colander, add the batter to the water about 1 cup at a time. With a slotted spoon remove the spaetzle as soon as it floats to the top. Place the cooked spaetzle in the ice bath. Continue with remaining batter.
  5. In a saute pan over medium heat, add 1-2 tablespoons of olive oil and saute the leeks until soft and translucent, about 10 minutes.
  6. Melt the butter in with the cooked leeks and add the spaetzle. Lightly brown and season with salt and pepper.
I like to serve my spaetzle with wiener schnitzel, which is simple a very thin veal cutlet that has been breaded, fried and served with a wedge of lemon.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/10/pumpkin-spaetzle-with-leeks/