Brown Butter Pumpkin Spaetzle

Brown Butter Pumpkin Spaetzle might be a good recipe to expand your side dish recipe box. This recipe serves 4. For 83 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains about 14g of protein, 23g of fat, and a total of 494 calories. If you have unsalted butter, kosher salt, white pepper, and a few other ingredients on hand, you can make it. This recipe from Kitchen Confidante has 16 fans. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 57%, this dish is solid. Similar recipes include Spaetzle in Sage Brown Butter, Brown Butter Spaetzle With Prosciutto and Broccoli Rabe, and Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the pumpkin puree, eggs and buttermilk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your puree and eggs, you may find that your dough is too thick. If that is the case, add a little more milk or water, about a tablespoon at a time, until the sticky dough is on the thin side, almost like a thick pancake batter. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander to drain.Make the browned butter sauce by melting the butter in a saute pan over medium heat. Add the garlic and cook the sauce, stirring, for about 5-7 minutes, until the butter is golden brown. Skim any foam from the sauce and discard. Stir in the spaetzle and parsley,and season with salt and pepper. Toss in a generous sprinkling of parmesan cheese and transfer to a serving dish. Serve while hotwith shavings ofparmesan cheese.

 

Step by step:

1. Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the pumpkin puree, eggs and buttermilk until well combined.

2. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your puree and eggs, you may find that your dough is too thick. If that is the case, add a little more milk or water, about a tablespoon at a time, until the sticky dough is on the thin side, almost like a thick pancake batter.

3. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander to drain.Make the browned butter sauce by melting the butter in a saute pan over medium heat.

4. Add the garlic and cook the sauce, stirring, for about 5-7 minutes, until the butter is golden brown. Skim any foam from the sauce and discard. Stir in the spaetzle and parsley,and season with salt and pepper. Toss in a generous sprinkling of parmesan cheese and transfer to a serving dish.

5. Serve while hotwith shavings ofparmesan cheese.

Nutrition Information:

covered percent of daily need