Kürbisknödel – eine köstliche Herbst-Beilage!
Kürbisknödel – eine köstliche Herbst-Beilage! are delightful pumpkin dumplings that perfectly capture the essence of autumn. Made with creamy Hokkaido pumpkin and hearty bread, these knödel are not only comforting but also versatile enough to serve as a side dish or main course. With their warm flavors and cozy textures, they can easily become a family favorite at your dinner table. This simple recipe makes preparation a breeze, allowing you to bring seasonal charm into your meals in just about 45 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 dumplings 1x
- Category: Side Dish
- Method: Boiling/Sautéing
- Cuisine: German
Ingredients
Scale
- 600 g Hokkaido pumpkin (peeled and cubed)
- 300 g stale bread (cut into cubes)
- 1 onion (finely chopped)
- 0.5 bunch parsley (chopped)
- 2 tbsp pumpkin seeds (toasted)
- 1 tbsp butter
- 2 large eggs
- Salt and pepper (to taste)
- 4 tbsp flour (adjust as needed)
- 2 tbsp semolina
- 40 g Parmesan cheese (grated)
Instructions
- Cook the Hokkaido pumpkin in salted water until soft, then drain and let cool.
- In a bowl, combine stale bread cubes, chopped onion, parsley, toasted pumpkin seeds, and the cooled pumpkin.
- Sauté onions in butter until translucent; add to the mixture.
- Mix in eggs, flour, semolina, salt, and pepper until well combined.
- Shape into about 12 dumplings with damp hands.
- Simmer dumplings in salted water until they float (10-15 minutes).
- For extra crispiness, sauté briefly after boiling before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 87
- Sugar: 1g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 37mg