|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
- 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.
- Bring a large pot of salted water to boil.
- Prepare an ice bath and set near the stovetop.
- 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.
- 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.
- 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/