RecipesPasta & Co

Pumpkin Spätzle with Creamy Taleggio Sauce

by Micaela Harrasser

Looking for a lovely alternative for your gnocchi? Try these gorgeous pumpkin-flavored spätzle, generously covered with a rich taleggio sauce!

The best. The rich and flavorful taleggio mixes very well with the sweetness from the pumpkin. I also added some fresh herbs (here thyme) to add an extra touch 😉 like the traditional, spinach version (you can find it here) they’re super comforting and delicious.

If this sauce is a bit strong for you (taleggio is quite strong), or you have difficulties in finding the cheese (I get it from cheese shops or farmers markets), you can try other sauces. For instance, the classic melted butter with sage (in that case omit thyme or other herbs). Another option would be cooking cream, chives and cubed ham – a classic!

Another great thing about this recipe: it takes minutes to have this dish ready! To make the spätzle the traditional way you need the specific tool named spatzlehobel (You can find it on Amazon!). Let me know if you try it in the comments! Buno appetito!

Pumpkin Spätzle with Creamy Taleggio Sauce

Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 180g flour (I did 100g all purpose and 80g spelt)
  • 150g pureed pumpkin
  • 100-120g water
  • Salt, pepper and nutmeg a generous pinch

For the taleggio sauce:

  • 90g taleggio cubed
  • 150ml milk                                                     
  • 10g maizena
  • 10g butter
  • Salt, pepper and nutmeg a pinch

optional: some fresh thyme to sprinkle on top

Instructions

  1. Place a big pot with plenty of water (and ideally a vegetable stock cube for extra flavor) on the stove to boil.
  2. In a medium to large bowl, add the pumpkin, flour and egg.
  3. Mix well.
  4. Incorporate salt, pepper and nutmeg and mix.
  5. Add 100ml of water and mix until you get an even, creamy mixture.
  6. It should be too dry or hard to stir.
  7. You want it to stick a little onto the spoon.
  8. If feels too thick, add the remaining 20 ml of water.
  9. The gnocchi mix is ready!
  10. Take a small pot, and place in the milk, butter, salt and spices.
  11. Place on low heat to warm up.
  12. Once the butter is melted, add in the cheese and stir with a whisk.
  13. Once the cheese is melted, add the maizena and mix well.
  14. Keep cooking on low heat for 2-3 minutes, stirring occasionally to prevent the formation of clumps.
  15. Once ready, turn off the heat.
  16. Now let’s make the Spätzle!
  17. Place the tool on top of the boiling water, add the gnocchi mix into the box.
  18. Move the box across the bar to let the mix go through into the boiling water.
  19. Continue until all the mix has passed through the small holes, into the water.
  20. Give the Spätzle a quick stir.
  21. Once they start floating (about 1-2 min), collect them and transfer to a big serving bowl.
  22. Add on top the cheesy sauce and mix well.
  23. Serve with extra freshly ground pepper and some thyme leaves, and enjoy!

Notes

Storage: once cooked, you can store them with or without sauce in the fridge in an airtight container for up to three days.

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