Pumpkin Spaetzle in Österkron Sauce with Crispy Sage

Rating: 3.20 / 5.00 (25 Votes)

Total time: 45 min

Servings: 2.0 (servings)


For the spaetzle:

For the sauce:


First peel the pumpkin, cut into cubes and steam in a pot with a little water until soft. Puree with a hand blender.

Add the egg, flour, salt, nutmeg and cinnamon. Mix well with a wooden spoon. Let dough rest for a while.

Meanwhile, chop the estrus and bring to a boil with cream and white wine.

Roll the sage leaves in pumpkin seed flour and deep fry in hot oil, drain on a paper towel.

Using a spaetzle strainer, rub the spaetzle dough into lightly boiling salted water. When the spaetzle float up – strain. Serve with sauce and fried sage leaves.

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