Kürbisknödel – eine köstliche Herbst-Beilage
Kürbisknödel are a delightful autumn-inspired dish that encapsulates the warmth and flavors of the season. These pumpkin dumplings, made from Hokkaido pumpkin and hearty bread, are perfect for cozy family dinners or gatherings. They combine the sweetness of roasted pumpkin with aromatic herbs and a hint of cheese, creating a comforting side dish that everyone will love. Not only are they easy to prepare, but they can also be made ahead of time, making weeknight meals a breeze. Serve them with your favorite seasonal sides for an unforgettable dining experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately four people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Austrian/German
Ingredients
Scale
- 600 g Hokkaido pumpkin flesh
- 300 g stale bread
- 1 onion
- 0.5 bunch parsley
- 2 tablespoons pumpkin seeds
- 1 tablespoon butter
- 2 medium eggs
- Salt and pepper to taste
- 4 tablespoons flour (add more if needed)
- 2 tablespoons semolina
- 40 g Parmesan cheese
Instructions
- Cook the Hokkaido pumpkin: Peel, seed, and cut into cubes. Boil in salted water for about 10 minutes until tender.
- Prepare bread: Dice stale bread into small cubes and place in a large bowl. Finely chop onion and parsley.
- Combine ingredients: Drain cooked pumpkin, let cool, then mix with bread cubes, sautéed onions in butter, and parsley.
- Make dough: Add whisked eggs, flour, and semolina to the mixture; season well. Chill dough for about 30 minutes.
- Shape dumplings: Form into about 12 balls with damp hands.
- Cook dumplings: In gently simmering salted water, cook dumplings for about 10-15 minutes until they float to the top.
Nutrition
- Serving Size: 3 dumplings (approx. 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg