Alemannic Dumplings à la Emily

“Spätzli” or “Chnöpfli” (little Buttons), how I call them, are known in the cuisines of southern Germany, Austria, Switzerland, Hungary, Alsace and South Tyrol.
Where I live, you mostly eat them in the time of Fall. Right now it’s tradition to serve them in all the restaurants with braised Red Cabbage, Venison with red wine sauce, caramelized Chestnuts and a cooked Pear with Cranberry sauce, a classic Fall dish.
My Spätzle Recipe is with Pumpkin and Herbs and a delicious Chestnut Crust.
Find it under Side Dishes

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