Soft and pillowy German Pumpkin Spaetzle with Gruyere Cheese dumplings may not be all that traditional, but they sure are tasty.
*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
When the cooler months arrive, I tend to gravitate to German cuisine as my comfort food of choice. It just speaks to me, and I hope it speaks to you too.
Now that October is now only a memory (how did that happen so fast?), I'm still in an Oktoberfest mood, and I may well stay here until the end of winter. Don't say I didn't warn you. LOL
Pumpkin Spaetzle with Gruyere Cheese may look intimidating to make, but trust me when I tell you that it's as easy to make as mixing the simple batter ingredients in a bowl with a wooden spoon and boiling pasta. After all, that's what spaetzle is, German pasta.
Since I tend to make spaetzle often, I purchased a handy dandy spaetzle maker that you'll see in the photos. However, if you don't have one (and honestly they're almost more pain and mess than they're worth), you can use a standard kitchen colander with basically the same results. By making sure your batter is relatively loose, so it will easily funnel through the colander holes with a little help from a spatula, you're all set.
If you're wondering how a spaetzle maker works, you fill the hopper with the batter when the spaetzle maker is over the pot of boiling water. Then you slide the hopper back and forth as the dough funnels through the holes and drops into the boiling water. It's easy, but I always end up sliding the hopper too far off the side of the pot, and then I have spaetzle batter all down the outside side of my pot. You'd think I'd learn, but I haven't.
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These little golden nuggets of pure deliciousness make a wonderful side dish for just about any meal, but they go especially well with German fare such as:
SLOW-COOKER RIBS AND SAUERKRAUT:
SLOW-COOKER BAVARIAN POT ROAST:
I don't know about you, but now I'm seriously hungry and ready to start cooking!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Kellie Hemmerly - The Suburban Soapbox says
I, seriously, love spaetzle....you're a genius for adding pumpkin to it!
Nutmeg Nanny says
So I have always loved spatzle but have never made it. This has to change! Especially since you threw in some pumpkin....yum!
Melissa Bailey says
Wow! You have inspired me to make spatzle. My husband loves it and your pictures make it look so simple. Thanks for the inspiration.
Sarah Walker Caron (Sarah's Cucina Bella) says
That sounds delightful. I also associate German foods with cooler temperatures -- I think because that's when the wursts and kraut would hit the table when I was little.
Kim Bee says
I've never made spatzle. I really should try. My daughter's best friend loves it. I should give this a whirl next time he visits.
Heather Schmitt-Gonzalez says
I looooooove spaetzle - pure comfort food. And I'm so in love with the idea of a pumpkin version - I am totally making a batch of this soon. Beautiful!
Erin @ Dinners, Dishes and Desserts says
Making spaetzle has been on my list of to make for way too long! But now I want to try this pumpkin version too!
Blackberry Babe says
I love spaetzle! This is a brilliant twist!
Erin Dee says
I got a real kick out of this post. I generally don't like German food (I live here so I get to say that ;)) but this looks great and so does all the other German stuff you linked to. I've only had spatzle once and it was in Texas. Haha. I guess I need to get myself to a German restaurant. 😀
Ginny McMeans says
You are one smart cookie. This spaetzle looks fantastic! Love the pumpkin addition.
Kimberly Killebrew says
Yummy, these sound delicious and what an awesome twist for Autumn!
The Food Hunter says
This sounds like pure winter comfort food!
Liz Berg says
I haven't made spaetzle in years---I think I know I coule eat a whole batch myself! Love the pumpkin twist---delicious!!!
bgall says
I love savory pumpkin! This looks divine!
The Chunky Chef says
Pumpkin and gruyere go so well together!! This looks fantastic 😀
Lauren Kelly says
Iam loving all of the flavors is this dish! Pinning!
Amy Stafford says
I have never made spatzle, but I think it is time. Lovely recipe.
Back for Seconds says
Ok, I am intrigued! I now must try pumpkin with cheese!
Tasha @thatssoyummy says
This looks great!
Kacey Joanette says
One meal I have never made but have recently seen a ton of recipes on spatzle, so I want to give this a try! It looks like something I don't think I would screw up, haha. Love the nontraditional flavours in this recipe!