Pumpkin Schupfnudeln with brown butter
Ingredients
4 servings:
400 g pumpkin
300 g potatoes, floury
1 pinch of nutmeg
60 g potato starch
100 g wheat flour
140 g spelt flour
300 g chanterelles
150 g butter
3 cloves of garlic
10 sage leaves
20 g hazelnuts
1 egg
parmesan cheese
pepper
salt
Instructions
Step 1
Wash the pumpkin, remove the seeds and cut into pieces. Peel the potatoes and also cut into pieces. Place next to each other in a perforated cooking tray. Steam at 100 °C for about 20 minutes until soft, depending on the size of the vegetable pieces. Leave to cool.
Step 2
Puree the pumpkin with a hand blender, press the potatoes through a potato ricer. Add the remaining ingredients, first mix roughly with a spoon, then work quickly with your hands to form a smooth dough. Do not knead for too long, otherwise the dough will become tough.
Step 3
On a well-floured work surface, shape the dough in portions into rolls about 1.5 cm thick. Cut off pieces 1.5-2 cm wide and shape them by hand into tapered noodles.
Step 4
Place the Schupfnudeln on a lightly greased, perforated cooking tray with a little space between them and steam at 100 °C for about 10 minutes.
Step 5
Clean the mushrooms and halve or quarter if necessary. Peel the garlic and cut into thin slices. Melt the butter in a pan over a medium heat. Add the sage and heat until the butter starts to brown. Add the mushrooms and garlic and fry until al dente. Season with salt and pepper.
Step 6
Add the Schupfnudeln to the pan, fry a little and toss well. Season again with salt and pepper. Arrange on deep plates and serve sprinkled with coarsely chopped hazelnuts and Parmesan.
