Buttered Pumpkin Spaetzle

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.