Kürbisknödel – eine köstliche Herbst-Beilage!
Warm up your fall evenings with our delightful Kürbisknödel, a comforting pumpkin dumpling dish that will quickly become a family favorite! Made with sweet Hokkaido pumpkin and wholesome bread, these knödel are perfect for cozy dinners or festive gatherings. Their soft texture and rich flavors embody the essence of autumn, making them a versatile side dish that pairs beautifully with roasted vegetables or hearty stews. Whether you’re looking for a simple weeknight meal or an impressive addition to your holiday table, these pumpkin dumplings are sure to impress everyone at your table.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Ingredients
Scale
- 600 g Hokkaido pumpkin
- 300 g stale bread
- 1 onion
- 0.5 bunch parsley
- 2 tablespoons pumpkin seeds
- 1 tablespoon butter
- 2 eggs (size M)
- Salt and pepper to taste
- 4 tablespoons flour (adjust as needed)
- 2 tablespoons semolina
- 40 g Parmesan cheese
Instructions
- Cook the diced Hokkaido pumpkin in salted water until tender (about 10 minutes). Drain and let cool.
- In a bowl, combine cubed stale bread, chopped onions (sautéed in butter), parsley, and toasted pumpkin seeds.
- Add the cooled pumpkin to the bread mixture, followed by beaten eggs, flour, semolina, salt, and pepper. Mix until smooth and chill for 30 minutes.
- Shape into approximately 12 dumplings using wet hands.
- In simmering salted water, cook the dumplings until they float (about 10-15 minutes).
- Serve warm topped with grated Parmesan cheese and chopped pumpkin seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg