There’s something truly comforting about a plate of golden, homemade spätzle swirled with rich pumpkin flavor and topped with toasted walnuts and crispy sage. As the days grow shorter and the air turns crisper, I find myself reaching for dishes that celebrate the season’s bounty, and this Kürbis-Spätzle mit Walnüsse Salbei fits the bill perfectly. With its vibrant orange hue, each bite offers a gentle sweetness from the pumpkin puree, balanced by the nutty crunch of walnuts and the earthy aroma of freshly fried sage. Whether you’re hosting a cozy family dinner or simply treating yourself to a soul-warming meal, this recipe brings a sense of autumn’s magic right to your table.
Cooking these pumpkin spätzle is a joyful experience—an intermediate-level recipe that takes about 15 minutes to prepare, 20 minutes to cook, and just a short 5-minute rest before digging in. It’s perfect for lunch or dinner, and at around 450 calories a serving, it strikes that lovely middle ground between indulgence and comfort. The beauty of this dish lies not only in its festive appearance but also in the way every component complements the others: the tender, pillowy spätzle, the buttery sage, and the Parmesan finish. Grab your apron, crank up your favorite fall playlist, and let’s dive into a recipe that’s sure to become a seasonal favorite.
KEY INGREDIENTS IN KÜRBIS-SPÄTZLE MIT WALNÜSSE SALBEI
Before you begin, let’s get familiar with the stars of our dish. These ingredients come together to create a harmonious balance of texture, color, and flavor—each one playing a crucial role in making your spätzle unforgettable.
- All-purpose flour
Provides the structural backbone for our spätzle dough. Its moderate protein content ensures the pasta holds together while remaining tender and slightly chewy.
- Eggs
Act as a binding agent and enrich the dough, giving it a richer flavor and smoother texture. They also contribute to the beautiful golden color.
- Water
Loosens the dough to the perfect consistency for pressing or scraping into the boiling pot. Adding it gradually helps you control the batter’s thickness.
- Salt
Enhances the overall flavor of the spätzle, seasoning the dough from within and ensuring every bite is well-balanced.
- Pumpkin puree
Infuses the pasta with subtle sweetness, moisture, and that gorgeous autumnal orange color. It elevates classic spätzle into a seasonal delight.
- Unsalted butter
Serves as the cooking medium for toasting walnuts and frying sage. Its creamy richness ties everything together in the skillet.
- Walnuts
Offer a satisfying crunch and a toasty, nutty flavor that contrasts beautifully with the soft spätzle.
- Fresh sage leaves
When crisped, they release an earthy, herbal fragrance that complements the pumpkin’s sweetness.
- Pepper
Adds a hint of heat and depth, rounding out the flavors in every mouthful.
- Grated Parmesan cheese
Sprinkles of this salty, umami-packed cheese bring a final layer of savoriness and a delightful finish to the dish.
HOW TO MAKE KÜRBIS-SPÄTZLE MIT WALNÜSSE SALBEI
Creating these pumpkin spätzle is a rewarding process that combines classic German techniques with seasonal flair. From crafting the perfect batter to dressing your pasta in buttery walnut and sage goodness, every step brings you closer to an unforgettable autumn meal.
1. In a large bowl, combine the flour and salt. Use a spoon or your fingers to make a well in the center, then add the eggs and pumpkin puree. This classic approach ensures even distribution as you build your dough.
2. Gradually mix the ingredients, adding water little by little. Stir vigorously with a spatula or wooden spoon until you achieve a thick, smooth batter that holds its shape yet is loose enough to press.
3. Bring a large pot of heavily salted water to a rolling boil. Position your spätzle maker or a colander with large holes over the pot and press the batter through, allowing strands of dough to fall into the water.
4. Stir the spätzle gently with a slotted spoon or wooden spatula so they don’t stick together. Cook for about 2–3 minutes, or until the little dumplings float to the surface, indicating they’re done.
5. Use a slotted spoon to transfer the cooked spätzle to a bowl of ice water. This quick shock stops the cooking process and keeps them from becoming mushy. Drain well once cooled.
6. In a large skillet, melt the butter over medium heat until it begins to foam. Add the walnuts and sage leaves. Cook, stirring occasionally, until the sage is crispy and the walnuts are toasted, about 2–3 minutes.
7. Add the drained spätzle to the skillet. Sauté everything together, tossing gently, until the pasta picks up a bit of color and the flavors meld, about 5 minutes.
8. Season with salt and freshly ground pepper to taste. Sprinkle with grated Parmesan cheese and give one final toss. Serve immediately while piping hot.
SERVING SUGGESTIONS FOR KÜRBIS-SPÄTZLE MIT WALNÜSSE SALBEI
When it comes to presenting your Kürbis-Spätzle, there’s plenty of room to get creative and impress your guests. The key is to highlight the dish’s vibrant colors and contrasting textures, ensuring each serving looks as delicious as it tastes. Here are some ideas to elevate your autumn feast:
- Garnish with extra Parmesan and a drizzle of browned butter for an elegant finish. The nutty butter enriches each bite and adds a glossy sheen.
- Serve alongside a crisp autumn salad of mixed greens, roasted pears, and a tangy vinaigrette. The refreshing crunch cuts through the richness of the spätzle.
- Plate with a side of caramelized shallots and fresh parsley. The sweetness of the shallots complements the pumpkin, while parsley adds a pop of color.
- Pair with a glass of dry white wine or a light-bodied red. Look for options with bright acidity, like Pinot Grigio or Beaujolais, to balance the dish’s creamy and buttery notes.
HOW TO STORE KÜRBIS-SPÄTZLE MIT WALNÜSSE SALBEI
Planning ahead can save you time and let you enjoy this comforting dish on a busy weekday. Proper storage ensures your spätzle stays tender, and the walnuts remain delightfully crunchy. Below are some storage methods to keep your Kürbis-Spätzle mit Walnüsse Salbei tasting fresh:
- Refrigeration: Transfer the cooled spätzle to an airtight container. Store in the fridge for up to 3 days. Before serving, simply reheat in a skillet with a touch of butter to revive the texture.
- Freezing: Lay cooled spätzle in a single layer on a baking sheet. Flash-freeze for 1–2 hours, then transfer to a freezer bag. Keep for up to 2 months. Reheat directly from frozen in a hot pan with butter.
- Separate components: If you plan to assemble later, store spätzle and toasted walnuts/sage separately. Keep the nuts and sage in a small sealed bag at room temperature to maintain crispness.
- Vacuum sealing: For the longest freshness, use a vacuum sealer on your spätzle. Frozen and vacuum-sealed spätzle can last up to 3 months without freezer burn. Thaw overnight in the fridge before reheating.
CONCLUSION
This Kürbis-Spätzle mit Walnüsse Salbei has everything you love about autumn on a single plate: the warmth of tender, pumpkin-infused pasta; the nutty crunch of toasted walnuts; and the delicate crispness of fried sage. From the moment you whisk together flour, eggs, and pumpkin puree to the final sprinkle of Parmesan, you’re creating more than just a meal—you’re crafting an experience that captures the season’s spirit. Whether you’re an experienced home cook or someone looking to tackle an intermediate recipe, you’ll find joy in each step, from pressing the spätzle batter to savoring that first warm bite. The result is a cozy, satisfying dish perfect for lunch or dinner, and its vibrant orange hue is guaranteed to brighten any table.
Feel free to print this article and save it for later—your future self will thank you on a chilly evening when you crave a taste of fall. Don’t forget, there’s an FAQ section below if you have any questions about techniques or substitutions. If you give this recipe a try, I’d love to hear how it turned out! Leave your comments, ask questions, or share any tweaks you made. Happy cooking, and here’s to many more cozy meals filled with the flavors of pumpkin, sage, and good company!
Kürbis-Spätzle mit Walnüsse Salbei
Description
Experience the warm embrace of fall with our Kürbis-Spätzle. Tender pumpkin pasta mingles with crunchy walnuts and fragrant sage, creating a cozy, satisfying meal.
Ingredients
Instructions
-
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and pumpkin puree.
-
Gradually mix the ingredients, adding water little by little, until you achieve a thick, smooth batter.
-
Bring a large pot of salted water to a boil. Using a spätzle maker or colander with large holes, press the batter into the boiling water.
-
Stir the spätzle gently to prevent sticking and cook for about 2-3 minutes or until they float to the surface.
-
Use a slotted spoon to transfer the cooked spätzle to a bowl of ice water to cool briefly. Then drain well.
-
In a large skillet, melt the butter over medium heat. Add the walnuts and sage leaves, and cook until the sage is crispy and the walnuts are toasted, about 2-3 minutes.
-
Add the drained spätzle to the skillet and sauté until golden brown, about 5 minutes.
-
Season with salt and pepper and sprinkle with grated Parmesan cheese before serving.
Note
- Spätzle is a traditional German egg pasta that can be customized with different flavors like pumpkin.
- Pumpkin adds a subtle sweetness and beautiful color to the spätzle.
- You can use a variety of nuts instead of walnuts for an interesting twist.
- Sage is a classic pairing with pumpkin, adding a fragrant earthy note to the dish.
- This dish is perfect for autumn, highlighting seasonal ingredients just in time for harvest.
