Pumpkin Cheese Spätzle

Ingredients

• 400 g flour
• 5 eggs
• 1 EL vegetable oil
• Salt
• nutmeg
• 700 g pumpkin flesh (e.g., Hokkaido)
• 200 ml apple juice
• 200 ml vegetable broth
• 150 g grated Gruyère cheese
• Salt
• pepper (ground)
• nutmeg
• 1 celery stalk with green
• 4 EL pumpkin seeds
• 2 EL raisins

Instructions

1. 1.

   Add the flour to a bowl and beat in the eggs. Season with oil, 1 tsp salt and a pinch of nutmeg, then knead vigorously with the hand mixer or spoon until the dough becomes thick and bubbly. Add a little lukewarm water if needed (about 100 ml). The dough should eventually fall off the spoon in a stringy manner. Let rest for about 15 minutes.

2. 2.

   Meanwhile, roughly cube the pumpkin flesh. Combine it with apple juice and broth in a pot and simmer gently for about 15 minutes until soft.

3. 3.

   Knead the dough again well. Take a portion of dough into a spätzle cutter or board and press into boiling salted water. Bring to a boil, stir several times, and when all spätzles rise to the surface, scoop them with a slotted spoon and drain thoroughly in a sieve.

4. 4.

   Puree the pumpkin mixture and add more broth if needed. Stir in the cheese until melted, seasoning with salt, pepper, and nutmeg.

5. 5.

   Wash, trim, and strip the celery leaves. Slice the stalk into thin rings.

6. 6.

   Spread the pumpkin‑cheese cream on deep plates. Top with spätzles, then garnish with celery slices, green, pumpkin seeds, and raisins. Serve immediately.