Spätzle - Pumpkin, spinach and pancetta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the pumpkin, peel it and slice it in small cubes.

Step 2

Prepare the potatoes, peel them and slice them in small cubes.

Step 3

Chop the shallots in quite small pieces so they can melt during the cooking.

Step 4

Prepeare the spinach by boiling them in salty abd hot water for ten minutes. Once this is doce, strain the spinach and squeeze them to get rid of all the water.

Step 5

Warm up some olive oil in a pan and ease down pumpkin, potatoes and shallots. After a couole of minutes add some hot water, just enough to cover the vegetable and no more than that. Add salt, pepper and rosemary.

Step 6

Cover the pan and cook the pumpkin until it gets soft. Remember to add a spoon of water if you see the pan is getting too dry. Few minutes before the pumpkin is done, add the spinach and stir. Adjust with salt and pepper if it is necessary. If you prefer a creamy version, let the pumpkin cook a little longer.

Step 7

Now it is time to prepare the spätzle. Cook them in salty boiling water as long as indicated on the box. It usually takes about 10 minutes.

Step 8

Warm up a pan and ease down the pancetta that you previously sliced. Let it cook until it is crispy and keep aside.

Step 9

When the spätzle are done, strain them and ease them down in the pumpkin sauce for 2 minutes. Serve the spätzle adding the crispy pancetta.