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Kürbisknödel – eine köstliche Herbst-Beilage

Kürbisknödel – eine köstliche Herbst-Beilage!
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Kürbisknödel, a delightful autumn side dish, brings the essence of the season to your table. This recipe features creamy Hokkaido pumpkin and hearty bread, expertly blended to create fluffy dumplings that warm the heart. Ideal for cozy family dinners or festive gatherings, each bite is a comforting embrace of seasonal flavors. The earthy notes of roasted pumpkin seeds and fresh herbs elevate this dish, making it versatile enough to serve as a main course or paired with your favorite sauces and salads. Easy to prepare and perfect for meal prep, Kürbisknödel will surely become a cherished recipe in your home.

Ingredients

Scale
  • 600 g Hokkaido pumpkin (peeled and cubed)
  • 300 g stale bread (cubed)
  • 1 onion (finely diced)
  • 0.5 bunch fresh parsley (chopped)
  • 2 tablespoons pumpkin seeds (toasted)
  • 1 tablespoon plant-based butter
  • 2 medium eggs (or flaxseed meal substitute for vegan option)
  • Salt and pepper to taste
  • 4 tablespoons flour (plus extra if needed)
  • 2 tablespoons semolina
  • 40 g nutritional yeast (instead of Parmesan for vegan option)

Instructions

  1. Prepare the pumpkin by washing and cubing it. Cook in salted water until tender, about 10 minutes.
  2. In a large bowl, combine cubed stale bread, diced onion sautéed in plant-based butter, chopped parsley, toasted pumpkin seeds, whisked eggs, flour, and semolina.
  3. Mix well until all ingredients are combined.
  4. With damp hands, shape the mixture into approximately twelve dumplings.
  5. Bring salted water to a simmer and cook each dumpling for about 10–15 minutes until they float.
  6. Serve warm topped with additional toasted pumpkin seeds.

Nutrition

Find it online: https://recipeswithrachel.com/kurbisknodel-eine-kostliche-herbst-beilage/