Kasnudeln with Pumpkin Filling

For the Kasnudeln with pumpkin filling first prepare the dough. Knead flour, salt, egg, olive oil and a little water into a dough. Put in the refrigerator for at least 1/2 hour.

For the filling, boil the potatoes, peel and mash them. Chop the onion and sauté in a little olive oil. Peel the Hokkaido pumpkin.

Cut the pumpkin flesh into small cubes and sauté. Add the garlic clove and salt. Pour a little water every now and then and let it boil away.

When the pumpkin is almost soft, add the whipped cream and grated nutmeg. Finish cooking, let cool and puree with a hand blender. Mix to the mashed potatoes.

Roll out the dough on a floured pasta board and cut out circles (diameter about 9 cm). Place a heaping tablespoon of filling on each circle, fold together and press the edges tight.

Then crimp the noodles. The recipe makes 16 pieces. Place the Kasnudeln in boiling salted water and simmer gently for about 8 minutes.

In the meantime, heat the butter in a frying pan. Pour butter over the arranged Kasnudeln with pumpkin filling, sprinkle with Parmesan cheese and chopped pumpkin seeds.

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