Kürbisknödel – eine köstliche Herbst-Beilage
Kürbisknödel, a delightful autumn dish, perfectly encapsulates the cozy essence of fall. These scrumptious pumpkin dumplings are made from tender Hokkaido pumpkin, combined with bread cubes, sautéed onions, and fresh parsley. Not only are they easy to prepare, making them ideal for busy weeknights or family gatherings, but their comforting flavors will surely warm your heart. With just a few simple steps, you can create a dish that is both satisfying and versatile, pairing well with various main courses or enjoyed on their own.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 (3 knödel each) 1x
- Category: Side Dish
- Method: Steaming
- Cuisine: 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 (more if needed)
- 2 tablespoons semolina
- 40 g grated cheese (alternative to Parmesan)
Instructions
- Prepare the pumpkin by steaming until tender.
- Cube the stale bread and add to a large bowl.
- Sauté diced onions in butter until golden brown.
- Mix steamed pumpkin with bread cubes, sautéed onions, chopped parsley, and seasonings.
- Form approximately 12 small knödel from the mixture.
- Cook in simmering salted water for about 10-15 minutes until they float.
- Serve garnished with toasted pumpkin seeds and grated cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg