Pumpkin Spätzle with Sage Butter

Name: Pumpkin Spätzle with Sage Butter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g Hokkaido or butternut pumpkin, peeled, deseeded, and chopped into 2-3 cm pieces; 500 g water (for steaming); 250 g plain flour; 2 large eggs; 50 g milk (or water); 1 tsp salt (for dough); ¼ tsp freshly grated nutmeg; 1500 g water (for boiling Spätzle); 1 tsp salt (for boiling water); 50 g unsalted butter; 10-12 fresh sage leaves; Freshly grated Parmesan cheese, for serving (optional)

Thermomix recipe: Pumpkin Spätzle with Sage Butter. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

300 g Hokkaido or butternut pumpkin, peeled, deseeded, and chopped into 2-3 cm pieces
500 g water (for steaming)
250 g plain flour
2 large eggs
50 g milk (or water)
1 tsp salt (for dough)
¼ tsp freshly grated nutmeg
1500 g water (for boiling Spätzle)
1 tsp salt (for boiling water)
50 g unsalted butter
10-12 fresh sage leaves
Freshly grated Parmesan cheese, for serving (optional)

Instructions

Place 500 g water into the Thermomix bowl. Place the chopped pumpkin (300 g) into the Varoma dish. Secure the Varoma into position and steam for 15 min / Varoma / Speed 2. Carefully remove the Varoma and discard the water from the bowl.
Add the steamed pumpkin to the clean and dry Thermomix bowl. Puree for 10 sec / Speed 7. Scrape down the sides of the bowl with the spatula.
Add the flour (250 g), eggs (2), milk (50 g), salt (1 tsp), and nutmeg (¼ tsp) to the bowl with the pumpkin puree. Mix for 30 sec / Speed 4, scraping down once if needed to ensure all ingredients are combined. The dough should be thick and sticky. Transfer the dough to a separate bowl, cover, and let rest for 15-20 minutes. Clean the Thermomix bowl.
Add 1500 g water and 1 tsp salt to the clean Thermomix bowl. Heat for 12 min / 100°C / Speed 1, or until the water is boiling.
While the water is heating, prepare your Spätzle maker (or a colander with large holes) over a large bowl of cold water. Once the water in the Thermomix bowl is boiling, reduce the temperature to 98°C. Working in batches, press or scrape the Spätzle dough through the Spätzle maker directly into the boiling water. Cook for 2-3 minutes until the Spätzle float to the surface.
Using a slotted spoon or the simmering basket, carefully remove the cooked Spätzle and transfer them to the bowl of cold water to stop the cooking process. Repeat with the remaining dough. Once all Spätzle are cooked, drain them well.
Dry the Thermomix bowl. Add the butter (50 g) and fresh sage leaves (10-12) to the bowl. Melt and infuse for 3 min / 90°C / Speed 1.
Add the drained Spätzle to the bowl with the sage butter. Gently toss for 30 sec / Reverse / Speed 1 to coat evenly. Serve immediately, garnished with freshly grated Parmesan cheese if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.