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Pumpkin Spaetzle

Pumpkin Spätzle is a delectable autumn twist on the traditional Spinach Spätzle. This delightful dish is ideal for any gathering or special event.
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Pumpkin Spaetzle
  • Difficulty Moderate
  • Prep 10 minutes
  • Cook 20 minutes
  • Servings 4 people

The Pumpkin Spätzle is a delicious twist on the traditional Spätzle, where pumpkin is used instead of the usual spinach. Spatzle are a type of German pasta that are made from a simple batter consisting of flour, eggs, milk, and salt. The batter is typically poured through a special colander or press that has small holes, resulting in small, irregularly shaped dumplings. These dumplings are then boiled until they float to the surface, indicating that they are cooked and ready to be eaten. Spatzle have a soft and tender texture, similar to gnocchi, and can be served as a side dish or as a main course with various sauces or toppings. They are a popular comfort food in Germany and are often enjoyed with hearty stews, roasted meats, or creamy mushroom sauces.

Winter Squash Spätzle is an ideal fall recipe, providing a flavorful and easy-to-make first course that is sure to please both young and old. In this version, we have chosen a classic sauce made with melted butter, sage, and rosemary. However, if you prefer, you can also try it with a delightful Tomato and Basil Sauce or a mouthwatering Gorgonzola and Pear sauce for a winning combination.

To achieve Perfect Squash Spaetzle, it is crucial to have a smooth and elastic mixture without any lumps. By following the recipe and using a Spätzle Grater, you will be able to create a truly delectable pasta dish.


Copy Ingredients


  1. To prepare Pumpkin Spätzle start by cutting the pumpkin into slices, place them on a baking sheet, cover with baking paper and bake at 400°F (200°C) until tender. Once ready, remove the peel and place the pumpkin in an immersion blender jug.

    Ricetta Zucca Al Forno 4
    Ricetta Spatzle Alla Zucca 1
  2. Use an immersion blender to puree the pumpkin until smooth, then add the two eggs.

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  3. Blend everything, add salt, pepper and milk and blend again.

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    Ricetta Spatzle Alla Zucca 5
  4. Gradually add the flour to the mixture, making sure to blend it in smoothly from the bottom to the top. Keep incorporating the flour until there are no lumps left.

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  5. Bring a pot with plenty of salted water to a boil, lower the flame place the Spätzle Grater on top, place some of the dough inside and start moving the “reservoir” back and forth until all the dough is completed. When the spätzle come to the surface, scoop them up with a skimmer and pour them directly into a frying pan where you have nicely melted some butter, sage, rosemary, salt and pepper.

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    Ricetta Spatzle Alla Zucca 10
  6. Dust everything with a nice generous handful of grated Grana Padano cheese, whisk for a few seconds and there you have it, the Pumpkin Spätzle are ready to be served and enjoyed piping hot.

    Ricetta Spatzle Di Zucca


If you wish, you can enrich your Pumpkin Spätzle with finely chopped macaroons and then season with a sauce made with Tomato Sauce and Basil.


To make perfect Pumpkin Spätzle, it is important that the dough has no lumps and that the cooking water does not bubble too much.


Pumpkin Spätzle can be stored in the refrigerator once cooked for 2-3 days without any problem. If you like, you can also store the dough in the refrigerator for a few hours before baking them.