Carinthian Kasnudeln with Pumpkin Sauce

Knead a medium dough from flour, salt, egg, oil and a little water. Form into a ball, cover with cling film and let rest. Meanwhile, for the filling, mix the bread slices with sour cream and let stand a little. Melt butter and toss chopped mint, parsley, chives and chervil herb in it briefly. Pour the butter with the herbs over the dumpling bread. Add squeezed curd cheese and salt and mix everything well. Then roll out the dough on a floured work surface to the thickness of the back of a knife. Using a round cookie cutter, cut out discs about 10 cm in size and spread about a tablespoon of filling on each. Cover the filling with the dough, pressing the ends of the dough well together with your fingers so that the pasta will not then rise when cooked. In a large pot, bring salted water to a boil, place pasta and cook for about 12 minutes. Lift out, drain and arrange on preheated plates. Meanwhile, steam squash cubes over hot steam until soft. Then strain and press through a pointed sieve or cloth to remove excess water. Sauté finely chopped onions in hot butter and deglaze with vermouth. Add sweet cream together with squash squeezed out and pour in enough vegetable stock to make the sauce the right consistency. Let it boil briefly. Season with salt, pepper, lemon juice, nutmeg and grated Parmesan and pour over the cooked Kasnudeln.

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