My goal in the kitchen is not to be super creative and serve fancy food presentations. That’s just not me. I go to restaurants for that enjoyment. I’m just a self-trained home cook.
Spazele with pumpkin might seem like I’m trying to be creative, but my use of pumpkin began innocently enough, many years ago, for two different reasons. 1. I love pumpkin, and although a fall ingredient, can be used year round. 2. I always used canned pumpkin in my cooking as a way to enrich the food I prepared for my family. Sneaking in the pumpkin is perhaps a better term for what I did – sneaking it into stews, soups, chili, spaghetti sauce, meat loaf – you name it.
So my posting of spazele made with pumpkin is not meant to be show-offy or gourmet. It was just a natural thing for me to do because I became adept at sneaking in ingredients. And pumpkin, is fortunately pretty. Kids tend to be a little more suspicious of green ingredients.
I grew up with spazele because although my mother is French, her father was Alsatian. Spatzele are German. They’re also spelled spaetzle. And perhaps even more ways than I realize.
I don’t think my mother ever put pumpkin in them, or anything else, because she always made them the traditional way. But they’re seriously fun to play with. You can add fresh herbs, pesto, tomato paste, cheeses, paprika crème, and just about anything that won’t ruin their cooking integrity. Because they all work.
If you’re not familiar with spatzele, they’re kind of like gnocchi’s ugly cousin. I could also call them lazy man’s gnocchi. Either way, they’re simply made by adding spoonfuls of batter to boiling water, very similar to American dumplings.
There are spatzele makers that turn out grated-looking “worms” of spatzele, but I really like the rustic dumpling look. But taste and texture wise? Spazele are just as fabulous as gnocchi. They’re little puffy pillows of goodness. And simply tossed in brown butter? Dynamite.
With the beautiful orange color and that hint of pumpkin, they should be loved by every one of all ages. So here’s my recipe. Enjoy!
1 cup goat’s milk, heavy cream, milk, dairy or non-dairy
1 cup pumpkin purée
1 2/3 cup flour
1/2 teaspoon salt
1/2 stick unsalted butter
see note below for seasoning options
Place a large pot of water on the stove and bring to a boil.
Meanwhile, whisk the eggs and goat’s milk together with the pumpkin purée and salt.
Slowly incorporate the flour into the batter, adding just a little at a time. Whisk to remove any flour lumps, then switch to a spatula. Don’t overstir.
The resulting batter can’t be too thin because it will disintegrate in the boiling water. But you also don’t want too stiff of a batter from too much flour and over whisking because the spazele will be hard and tough. You want a soft, tender spazele.
When the water is boiling, test one spazele if you want to time them. It’s worth doing if you don’t trust yourself, but honestly dumplings like these are very straight forward to cook.
Place a teaspoon of batter into the boiling water. Notice it will fall to the bottom of the pan. After it rises to the surface, scoop it up and place it on a plate.
Cut the spazele in half and study the middle. It should be soft, but not raw or tough.
When you are ready to begin, place uniformly-sized spoonfuls of batter in the water – only about ten or so at a time. Again, they will eventually rise to the surface of the water, at which point I let them cook another 30 seconds.
When the first batch is done, remove them from the water using a spider sieve, and place them in a colander or on a paper towel-lined platter to drain excess water. Then continue with the remaining batter. When cool enough to handle, I also turn over each spazele to drain any water on the top.
When you’re all done, place the spazeles in a serving bowl.
Brown the butter on the stove.
While still hot, pour over the spazele.
Look at those lovely browned butter bits on the pumpkin spazele.
If desired, sprinkle with grated Parmesan.
note: Regarding seasoning, I’ve used a few different ones over the years – Chinese 5 spice, nutmeg, white pepper, and thyme. If you’re serving the spazele as a side dish, season in complement to the protein. Also, I chose goat’s milk for today’s spazele, but cream, or any dairy and non-dairy liquid would work. It’s your choice.