Pumpkin Spätzle with Speck, Sage, and Walnuts
Translated from Italian, the language of the video.
Antonio Lorenzon cooked this in a Facebook video, in Italian. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by marica pagazzi on SeeMeCook
Homemade spätzle made with a soft pumpkin, leek, egg, and flour dough, tossed with sage butter and crispy speck. Smoked ricotta and walnuts complete the dish with savory, toasty notes.
- Time
- 70 minutes
- Cuisine
- Italian
Ingredients
- 90 g
- 100 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.21 kg before cooking, which is about 305 g per serving.
Steps
Chop the leek and peeled pumpkin if they are not already prepared. Heat a drizzle of oil in a pan and add the leek and pumpkin. Season with salt, add the stock, and simmer for about 40 minutes, until the vegetables are tender.
Blend the braised leek and pumpkin until smooth.
Add the eggs to the purée and mix.
Add the flour and mix until you have a smooth dough.
Bring a pot of water to a boil. Use a spätzle maker to shape the spätzle directly into the boiling water and cook them; the text does not specify the cooking time.
While the spätzle cook, prepare the topping: melt the butter in a pan and add the sage and speck cut into thin strips.
Cook the topping until the speck is crispy.
Plate the spätzle and finish with smoked ricotta, walnut kernels, and crispy speck.
Notes
The time needed to prepare and boil the spätzle is not specified. The recipe does not specify the quantities of stock, cooking water, oil, smoked ricotta, salt, or pepper.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 523
- Protein
- 20 g
- Carbs
- 54 g
- Fat
- 27 g
- Fiber
- 4 g
Where the calories come from
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