Kürbisknödel – eine köstliche Herbst-Beilage!
If you’re craving a cozy, autumn-inspired dish, Kürbisknödel – eine köstliche Herbst-Beilage! is a must-try. These delightful pumpkin dumplings are not only easy to prepare but also bursting with flavor, making them a comforting addition to any meal. Crafted from Hokkaido pumpkin, hearty bread, and fresh herbs, they’re perfect for family gatherings or busy weeknight dinners. Whether served as a side or enjoyed on their own, these knödel will quickly become a staple in your kitchen during the fall season.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Ingredients
Scale
- 600 g Hokkaido pumpkin (fruchtfleisch)
- 300 g stale bread
- 1 onion
- Fresh parsley
- Pumpkin seeds
- Butter
- 2 eggs
- Salt
- Pepper
- Flour
- Semolina
- 40 g Parmesan cheese
Instructions
- Prepare the Pumpkin: Wash and chop the Hokkaido pumpkin into cubes. Cook in salted water for about 10 minutes until tender.
- Prep Other Ingredients: Cut stale bread into cubes, dice onion and chop parsley. Toast pumpkin seeds in a skillet.
- Mix Together: Combine cooked pumpkin with bread cubes in a bowl. Sauté onions in butter until soft, then add to the mixture along with parsley, eggs, flour, semolina, salt, and pepper. Chill for 30 minutes.
- Shape Dumplings: Form about 12 dumplings using wet hands.
- Cook: Simmer dumplings in salted water for 10-15 minutes until they float.
- Serve: Drain and optionally pan-fry until golden brown; garnish with parmesan cheese and pumpkin seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 1 g
- Sodium: 245 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg