Cheese Spaetzle with Hokkaido
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g flour, double-handle or Italian
- 3 large egg (s)
- water
- 1 pinch (s) nutmeg, freshly grated
Moreover:
- 250 g pumpkin meat, Hokkaido, prepared weihed
- 3 small onion (s)
- 1 tablespoon clarified butter
- salt and pepper
- 150 g cheese, stroner e.. mountain cheese
- 1 tablespoon clarified butter
Print Recipe
Pin Recipe Instructions
- Make a spaetzle dough from flour, eggs and water and season with nutmeg. Cover and let rest for about 30 minutes.
- In the meantime, coarsely grate the prepared pumpkin with its skin.
- Dice the onions and sauté in the clarified butter. Set half of it aside for later.
- Add the grated pumpkin to the remaining onions and fry for about 5 minutes. Season well with salt and pepper and remove from the fire.
- Preheat the oven to 180 degrees circulating air.
- Coarsely grate the cheese.
- From the spaetzle dough, cook the spaetzle just under cooked in boiling salted water, drain and drain.
- Mix the spaetzle with the pumpkin. Put half of the mixture in a baking dish and sprinkle with half of the cheese. Now put the rest of the spaetzle and pumpkin mixture on top and sprinkle with the cheese.
- Baked in the oven for about 10 minutes.
- Roast the onions that were set aside vigorously in the remaining clarified butter.
- Garnish the gratinated Hokkaido cheese spaetzle with the fried onions and serve with lettuce.
- The recipe is enough as a main course for 2 to 3 people and as a side dish to pan-fried meat for 6 servings.
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