Kürbisknödel – eine köstliche Herbst-Beilage!
Kürbisknödel, a delightful autumn dish, captures the essence of fall with its rich flavors and comforting texture. Made from sweet Hokkaido pumpkin, hearty bread, and fresh herbs, these dumplings serve as a perfect side dish or a stand-alone meal. The nutty crunch of toasted pumpkin seeds combined with the creaminess of Parmesan makes each bite memorable. Whether you’re preparing a cozy weeknight dinner or hosting a festive gathering, these knödel are sure to impress your family and friends.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Side Dish
- Method: Steaming/Simmering
- Cuisine: German
Ingredients
Scale
- 600 g Hokkaido pumpkin (peeled and cubed)
- 300 g stale bread (cut into cubes)
- 1 onion (finely chopped)
- 0.5 bunch parsley (chopped)
- 2 tbsp pumpkin seeds (toasted)
- 1 tbsp plant-based butter
- 2 medium eggs or flaxseed meal mixed with water
- Salt and pepper to taste
- 4 tbsp flour (plus more if needed)
- 2 tbsp semolina
- 40 g Parmesan cheese (grated)
Instructions
- Steam the cubed pumpkin with a little water and salt for about 10 minutes until tender. Drain and let cool.
- In a bowl, combine stale bread cubes, cooled pumpkin, chopped onion sautéed in butter, chopped parsley, and toasted pumpkin seeds.
- Whisk eggs in a separate bowl and add to the mixture along with flour, semolina, salt, and pepper. Mix until smooth.
- Chill the mixture in the fridge for about 30 minutes.
- Form small dumplings with damp hands and simmer in salted water for 10-15 minutes until they float.
- Serve topped with grated Parmesan cheese and additional toasted pumpkin seeds.
Nutrition
- Serving Size: 1 knödel (approx. 70g)
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg