Pumpkin Schupfnudeln with Pumpkin Seed Pesto

Name: Pumpkin Schupfnudeln with Pumpkin Seed Pesto
Total time: 2 h
Yield: 4
Ingredients: 300 g floury potatoes (cooked in their skins the day before, then peeled); 400 g Hokkaido pumpkin (200 g cooked, deseeded pumpkin flesh); Salt; Black pepper; 3 sprigs thyme; 3 tbsp sunflower oil; 100 g corn starch; 200 g plain wheat flour; 75 g Steirerkraft Pumpkin seeds finely ground; 2 egg yolks; 70 g Steirerkraft Pumpkin seeds coarsely chopped; 200 g fresh goat’s cheese; 70 g Asmonte cheese (grated); A little Steirerkraft pumpkin seed pesto with basil

Pumpkin schupfnudeln – it may sound complicated, but it really isn’t. And they taste delicious!

Difficulty: medium Total time: 2 h Portions: 4

Main Courses Vegetarian with pumpkin seeds

Schupfnudeln

300 g floury potatoes (cooked in their skins the day before, then peeled)
400 g Hokkaido pumpkin (200 g cooked, deseeded pumpkin flesh)
Salt
Black pepper
3 sprigs thyme
3 tbsp sunflower oil
100 g corn starch
200 g plain wheat flour
75 g Steirerkraft Pumpkin seeds finely ground
2 egg yolks
70 g Steirerkraft Pumpkin seeds coarsely chopped
200 g fresh goat’s cheese
70 g Asmonte cheese (grated)
A little Steirerkraft pumpkin seed pesto with basil

Pumpkin seeds coarsely chopped

200g

€ 3,89 incl. VAT, excl. shippingAdd to basket

SteirerKraft Kürbiskerne, grob gehackt, in grüner Verpackung mit Herz-Design.

Pumpkin seed oil Premium

500ml

€ 17,00 incl. VAT, excl. shippingAdd to basket

Kürbiskernöl Flasche auf schwarzem Hintergrund, Steirer Kraft Marke.

The day before, cook the floury potatoes in salted water, leave to cool and peel.
The next day, preheat the oven to 160 °C fan. Deseed the pumpkin, cut it into walnut-sized pieces with the skin on and place on a baking tray lined with baking paper. Mix with salt, pepper, thyme and oil. Fold the baking paper around the pumpkin and cook in the preheated oven for 30 minutes until soft.
Leave the pumpkin to cool slightly. Weigh out 200 g and use the remainder elsewhere. Press the pumpkin and potatoes through a potato ricer. Add the corn starch, flour, egg yolks, finely ground pumpkin seeds, salt, pepper and nutmeg and knead gently to form a dough. Bring a saucepan of salted water to the boil.
Process the dough immediately. Roll it into ropes about 2 cm thick and cut into small pieces using a dough scraper or spatula. On a floured work surface, shape the pieces into schupfnudeln using the palm of your hand. Place them in gently simmering water – do not allow the water to boil vigorously – and cook for about 3–4 minutes. They are done as soon as they float to the surface.
Meanwhile, heat a deep ovenproof frying pan over medium heat. Add one ladleful of the schupfnudeln cooking water and 2 tbsp butter. Allow the butter to melt, then remove the pan from the heat. Preheat the oven grill to 180 °C. Lift the cooked schupfnudeln out of the water with a slotted spoon, drain briefly and add them to the pan. Toss gently, then stir in the coarsely chopped pumpkin seeds. Season with salt and pepper and distribute the grated Asmonte and fresh goat’s cheese over the schupfnudeln.
Place the pan in the oven for 5 minutes, until the schupfnudeln are lightly gratinated.
Drizzle with a little pumpkin seed pesto before serving.

Don't tell anyone

Potato peelings – both raw and cooked – can also be used. Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper. Pat the clean peelings dry, then mix them in a bowl with a little sunflower oil, salt, pepper and paprika powder. Spread them out on the tray and bake for 15–20 minutes until crispy.