Summary

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

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Instructions

1. Make a spaetzle dough from flour, eggs and water and season with nutmeg. Cover and let rest for about 30 minutes.
2. In the meantime, coarsely grate the prepared pumpkin with its skin.
3. Dice the onions and sauté in the clarified butter. Set half of it aside for later.
4. 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.
5. Preheat the oven to 180 degrees circulating air.
6. Coarsely grate the cheese.
7. From the spaetzle dough, cook the spaetzle just under cooked in boiling salted water, drain and drain.
8. 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.
9. Baked in the oven for about 10 minutes.
10. Roast the onions that were set aside vigorously in the remaining clarified butter.
11. Garnish the gratinated Hokkaido cheese spaetzle with the fried onions and serve with lettuce.
12. 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.