Pumpkin Spaetzle by Ilaria Bighi From TP in Spain
INGREDIENTS
HOW TO PREPARE
• 500 grams pumpkin • 300 grams potatoes • 200 grams flour • 1 egg • 50 grams butter • 100 grams Camagroc mushrooms • Balsamic vinegar • Nutmeg, salt, and pepper For the leaves: • 50 grams butter • 80 grams flour • 90 grams egg white • Saffron and beetroot extract
01. Put pumpkin in the oven. Boil the potatoes. Smash them in a bowl and add the flour, egg, and butter. 02. Leave it for a couple of hours until it has cooled down. Boil water and add salt. Use your spaetzle maker, or make the gnocchi with a spoon. 03. To make the leaves: Mix the ingredients, then use silicon trays and put them in the oven for about 10 minutes at 180°C. 04. Stir fry the mushrooms with some salt and pepper. 05. In a pan, put butter with mushrooms. Once the Spaetzle starts floating, remove them from the pan. Drizzle with balsamic vinegar, serve, and enjoy!
Vegetarian Delight | Tastes That Cross Borders
Breakfast From Around the World | Tastes That Cross Borders
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