Chestnut Spaetzle

Mix flour and chestnut puree with eggs, season with salt, pepper and a pinch of nutmeg. Bring plenty of salted water to a boil in a pot and cook the gnocchi through a gnocchi sieve directly into the boiling water. (Or scrape from a cutting board into the boiling water.) Bring to a boil, drain, and depending on further use, quench and/or toss in butter.

Related Recipes:

Spelt Dumplings with Hazelnuts and SageBring water to a boil in a wide pot and salt well. Quickly mix all the ingredients for the dough with a food... Ham and Cream SpaetzleFor the ham and cream spaetzle, first prepare the dumplings. For this, quickly mix the flour with the eggs... Maroon JamFor the chestnut jam, bring water (1) to a boil, add the chestnuts and simmer on low heat for 20 minutes... Maroon Soup in No TimeFor the chestnut soup, heat oil or butter in a pot, sauté soup seasoning vegetables and chestnuts. When it... Pumpkin SpaetzleCut 200 g of the pumpkin into rough cubes and steam with 50 ml of water until soft (about 15 minutes), puree... Breaded Liver Loaf with Mashed Potatoes and Fried OnionsFor the breaded liver cheese with puree and fried onions, put flour in one plate, whisked, lightly salted egg... Martinigansl Stuffed with ChestnutsFor the Martinigansl cook the chestnuts in boiling water until soft (approx. 30 min), peel and quarter. Peel... Plum Mousse with CompoteFor the plum mousse with compote, bring red wine, sugar, orange juice, cloves and cinnamon stick to a boil... Semolina Cheese Fritters1. pour milk into a saucepan and add celery, onion, bay leaf spice and cloves. bring to the boil, remove from... Two-Colored Asparagus Mousse with Radish VinaigretteA delicious recipe for the asparagus season: Cut the peeled white asparagus spears into short pieces, also...