Summary

Ingredients

• 250 g rolls, stale, diced
• 100 ml water
• 100 ml sweet cream
• 1 onion (s)
• 1 tablespoon parsley, chopped
• 200 g Hokkaido squash (se) or butternut
• 1 tablespoon clarified butter
• 1 teaspoon salt
• 1 pinch (s) pepper
• 2 egg (s)
• 150 g cheese, rated
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Put the chopped rolls in a bowl. Mix the cream and water and warm up slightly and then pour over the rolls. Let it stand for about 20 minutes.
2. Peel the onion and cut into small cubes and sauté in a little butter until translucent. Add parsley.
3. Wash the pumpkin, peel and cut into small cubes and sauté in a pan with a little clarified butter for about 5 minutes until soft. Season with salt and pepper.
4. Add the onion and pumpkin to the rolls, as well as the eggs and grated cheese. Season with nutmeg and mix well. If the dough is too moist, just add a few breadcrumbs. Shape into dumplings with damp hands.
5. Boil water. Add salt and bring to a boil. Put in the dumplings and reduce the temperature. Let it steep for about 20 minutes.
6. A cheese sauce or simply liquid butter goes well with it. Sprinkle with some cheese if necessary.