Pumpkin Spaetzle with Grated Sheep Cheese

First, coarsely dice the pumpkin and potatoes.

Chop onion and sauté in butter.

Add pumpkin and potatoes and sauté briefly.

Add apple juice and vegetable stock and cook covered for 15 minutes.

Then season and puree in a blender to a creamy mass (or simply use a potato masher to puree).

For the pumpkin spaetzle, beat the pumpkin puree with the eggs, salt, flour and nutmeg. It is best to knead well in a mixer.

Let the dough rest for about 10 minutes and beat well again.

Then press the dough through a spätzle sieve into boiling salted water and boil once.

Remove and rinse with cold water.

In a cast iron pan, toss the spaetzle in clarified butter until light brown and season with salt and nutmeg.

Grate the feta cheese over it and serve with pumpkin seeds, possibly with fresh herbs or salads.

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