Buttered Pumpkin Spaetzle

The Spice & Tea Exchange
Servings

6-8 servings

Prep Time

35 minutes

Cook Time

10 minutes

Spaetzle with warm, savory flavors, creamy butter, and nutty sweet pumpkin notes makes the perfect dish for easing into autumn.

Ingredients

  • 2 cups all-purpose flour
  • 2 Tbsp. Pumpkin Powder
  • 1 Tbsp. Rosemary Basil Sea Salt
  • 1 tsp. Baker's Spice Blend
  • ¾ cup whole milk
  • 3 eggs + 1 egg yolk
  • 1 Tbsp. table salt
  • 2 (gallon size) zipper top plastic bags
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. chopped fresh parsley

Directions

  1. COMBINE flour, Pumpkin Powder, Rosemary Basil Sea Salt, and Baker's Spice Blend in a large bowl.
  2. WHISK milk and eggs in a small bowl until combined.
  3. SLOWLY whisk milk mixture into flour mixture until smooth. Cover with plastic wrap. Set aside for 20-30 mins.
  4. BRING a large pot of water to a boil. Stir in table salt to dissolve. Place 1 plastic bag inside the other to create double lining.
  5. TRANSFER batter to double-lined plastic bag, and seal. Carefully cut a ¼ inch hole in bottom corner of bags.
  6. GENTLY squeeze up to half of the batter into boiling water, and stir to break up into 1-2" long pieces.
  7. COOK 1-2 mins., until spaetzle floats to surface. Remove from water with slotted spoon and place on paper towel-lined baking sheet to drain. Repeat with remaining batter.
  8. HEAT Extra Virgin Olive Oil in a large non-stick skillet over medium-high heat until shimmering.
  9. ADD spaetzle, and cook, stirring occasionally until golden and slightly crisp around edges, about 5-6 mins.
  10. REMOVE from heat and add butter, stirring to melt and coat. Sprinkle with parsley. Serve.
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