Spätzle dumplings with pumpkin and herbs

Spätzle are small, irregularly shaped dumplings or noodles made with flour, eggs and water which come from Germany: they are also eaten in the Tyrol and Trentino regions of Italy despite their homeland par excellence being Swabia and Bavaria (Germany's south-west). In fact, the term spätzle derives from the Swabian dialect and means "little sparrow”. Normally, spätzle are not served as a main course but as a side dish for rich meat stews or where there is a substantial sauce or gravy. However, they are also excellent au gratin, topped with fresh cream, milk or butter. The preparation method for spätzle always remains the same and various ingredients can be added: plain wheat flour, wholemeal flour, spinach, ricotta and herbs. Depending on where it is made and the shape that is favoured, the dish may be referred to as knöpfle, spätzlâ, spatzâ, spätzli (Switzerland), spatzen, Spatzln (South Tyrol) or, in Italian, troffi. They can be hand-cut or prepared with a special utensil similar to…

• Time: 33 min
• Servings: 4

Source: MyItalian.Recipes

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