Pumpkin Herb Spätzle with Chestnut Crust

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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.

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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.

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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.

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

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

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