Directions
As the autumn season arrives, there’s no better way to celebrate its flavors and vibrant colors than with a delightful pumpkin pasta. This recipe for pumpkin spätzle, a creative twist on traditional Tyrolean dumplings, is sure to impress your guests. The sweetness of roasted pumpkin pairs beautifully with the rich creaminess of Gorgonzola cheese, creating a dish that envelops each morsel of fresh pasta in irresistible flavor. The aromatic touch of sage and the crunchy texture of walnuts add the perfect finishing touches, making it a refined culinary experience.
Ingredients You Will Need
- 250 g pumpkin
- Rosemary
- Sage
- Unpeeled garlic cloves
- Olive oil
- Salt to taste
- Eggs
- Flour as needed
- Milk as needed
- Gorgonzola cheese
- Walnuts
- Chopped fresh sage (for garnish)
Instructions for Making Pumpkin Pasta
1. Preparing the Roasted Pumpkin
To start, slice the pumpkin into about 250 grams and remove the seeds. Wrap the pieces in aluminum foil with rosemary, sage, and unpeeled garlic cloves. Drizzle with a little olive oil and sprinkle with salt. Seal the packet well and bake at 180°C (350°F) for approximately an hour and a half. Once done, take the packet out of the oven, scoop the pumpkin flesh into a blender, and blend until smooth.
2. Making the Spätzle Dough
In the blender, combine the blended pumpkin with eggs, most of the flour, and enough milk. Season with salt and blend thoroughly until you achieve a uniform mixture, ensuring all the flour from the sides is incorporated. If necessary, add more flour and milk until the mixture reaches a smooth, lump-free consistency.
3. Preparing the Gorgonzola Sauce
While the dough rests, make the sauce. In a pan, melt the Gorgonzola cheese with a bit of milk, stirring constantly until you achieve a smooth cream. Be careful not to let the milk boil.
4. Cooking the Spätzle
Bring a large pot of salted water to a boil. Using a spätzle maker (or even a potato ricer or colander), push the pasta dough into the boiling water. The spätzle are ready when they float to the surface, usually taking about 2 minutes to cook. Drain them and place them directly into the pan with the sauce, stirring gently to combine.
5. Plating and Garnishing
Chop the walnuts roughly and finely chop the fresh sage. Serve the spätzle with Gorgonzola, garnishing with walnuts and chopped sage for an added touch of crunch and freshness.
Helpful Tips and Suggestions
Don’t throw away those pumpkin seeds! Rinse and toast them in the oven at 150°C (300°F) for about 15 minutes for a delicious and healthy snack. If you prefer, you can use an immersion blender instead of a traditional blender for a finer dough. Feel free to pair this pumpkin spätzle recipe with different cheeses for a variety of flavors.
A Dish to Share
Pumpkin spätzle with Gorgonzola is not just an inviting dish; it’s also a wonderful opportunity to gather friends and family around a beautifully set table. Its soft texture, combined with the bold taste of Gorgonzola, will provide an unforgettable sensory experience for anyone who tries it.
Give it a try and let yourself be swept away by the magic of autumn cooking. Embrace the season with this dish and allow everyone to relish the sweetness and authenticity of fresh ingredients. Enjoy your meal!
