Buttered Pumpkin Spaetzle
Spaetzle with warm, savory flavors, creamy butter, and nutty sweet pumpkin notes makes the perfect dish for easing into autumn.
1 Tbsp. Rosemary Basil Sea Salt
1 tsp. Baker's Spice Blend
2 Tbsp. Organic Extra Virgin Olive Oil
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
WHISK milk and eggs in a small bowl until combined.
SLOWLY whisk milk mixture into flour mixture until smooth. Cover with plastic wrap. Set aside for 20-30 mins.
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.
TRANSFER batter to double-lined plastic bag, and seal. Carefully cut a ¼ inch hole in bottom corner of bags.
GENTLY squeeze up to half of the batter into boiling water, and stir to break up into 1-2" long pieces.
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.
HEAT Organic Extra Virgin Olive Oil in a large non-stick skillet over medium-high heat until shimmering.
ADD spaetzle, and cook, stirring occasionally until golden and slightly crisp around edges, about 5-6 mins.
REMOVE from heat and add butter, stirring to melt and coat. Sprinkle with parsley. Serve.
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