# What You'll Need:
→ Spaetzle Batter
01 - 1 cup pumpkin puree
02 - 2 cups all-purpose flour
03 - 3 large eggs
04 - 1/4 cup milk
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground black pepper
08 - 1 tablespoon unsalted butter, melted
→ For Cooking
09 - 2 teaspoons salt, for boiling water
→ To Finish
10 - 2 tablespoons unsalted butter
11 - 1 small onion, finely diced
12 - 2 tablespoons chopped fresh sage or parsley
13 - Freshly ground black pepper, to taste
# Directions:
01 - Combine pumpkin puree, eggs, milk, melted butter, salt, nutmeg, and ground black pepper in a large mixing bowl. Whisk until the mixture is smooth and uniform.
02 - Gradually add the all-purpose flour, stirring until a thick, sticky batter forms. Allow the batter to rest for 5 minutes.
03 - Fill a large pot with water, add the salt, and bring to a rolling boil over high heat.
04 - Press the batter through a spaetzle maker or colander into batches over the boiling water. Cook for 2 to 3 minutes, until the spaetzle float to the surface. Remove them with a slotted spoon and drain in a colander.
05 - In a large skillet, melt the butter over medium heat. Add the finely diced onion and cook, stirring, for 3 to 4 minutes until translucent.
06 - Add drained spaetzle to the skillet and sauté for 3 to 5 minutes until lightly golden. Stir in chopped sage or parsley and season with extra black pepper as desired.
07 - Serve the spaetzle warm, garnished with additional herbs or a sprinkle of grated cheese if desired.
