A HEAVENLY SIDE DISH!
Your pumpkin spaetzle alone was tempting enough, but then you had to throw in the brown butter—LOVE!
~ Liz
– Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the pumpkin puree, eggs and buttermilk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough.
– Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander to drain.
– Make the browned butter sauce by melting the butter in a saute pan over medium heat. Add the garlic and cook the sauce, stirring, until the butter is golden brown. Stir in the spaetzle and parsley, and season with salt and pepper. Toss in a generous sprinkling of parmesan cheese and transfer to a serving dish. Serve while hot with shavings of parmesan cheese.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...