Ingredients for 4 Side Dish Portions:

200 g Flour (I took whole grain spelt flour)
100 g Durum Wheat Flour
2 Tsp. Salz
1 Tsp. Pepper
1.5 dl Milk-water (1/2 Milk/1/2 Water)
3 fresh Eggs
200g Pumpkin Puree
3 Tsp. Chopped Chives
3 Tsp. chopped Parsley

For the Crust:

150g cooked Chestnut
3 Tbsp Bread Crumbs
6 Tbsp. Hard Cheese (I took 3Tbsp Sbrinz, 3Tbsp Gruyere
50g Butter

Make a Pumpkin puree by cooking pumpkin pieces in Water until they are soft, then poor off the water and puree the Pumpkin.

Mix in a bowl with a wooden ladle: Flours, Pepper, Salt and herbs.
Whisk the eggs and add the Milk-Water, Pumpkin Puree and the Eggs to the flour mix. Then stir it with the wooden ladle until you have a smooth dough.

Take a pot of Water, add Salt and heat it up, until it boils.

Press the dough through a spaetzle maker or a large holed sieve or metal grater into the boiling water.
Cook the dumplings a few minutes (when they rise to the surface, they are ready to take out).

Put them in a oven form.

For the Crust I used a food processor. Put the Butter, Chestnuts, Cheese and Bread crumbs in the mixer and process it to crumbles. You can also cut the Chestnuts very fine , mix them with the cheese and bread crumbs and then make crumbles with soft butter with your fingers by rubbing everything together.

Sprinkle the Crumble over the Spätzle and put them in the oven, by 230C° for about 15-20 minutes.

Tip: Very delicious in combination with jugged Venison, Red Cabbage or vegetarian with my Mushroom Lentil Ragout.