Probably no one can associate a children’s book with this recipe title :-)!
From time to time, even the evening bedtime stories give me culinary input. It’s about a very popular (with my children) cheeky witch named Zilly, who accidentally catapults herself into difficult situations, but always finds a good spell and a funny solution to her dilemma.
In the case mentioned, Zilly and her black cat Zingaro have a special fondness for pumpkin. Well, Zingaro only likes pumpkin soup with a lot of cream in it. But Zilly LOVES all kinds of pumpkin. But she’s completely crazy roasted pumpkin dumplings. She also tries her hand at gardening, which of course results in giant vegetables growing non-stop due to an out-of-control magic spell that threatens to bring down her house. She hexes everything back to normal size, but she misses the pumpkin, so she can process immense quantities of pumpkin. With the pumpkin shell, she doesn’t conjure up a carriage (like one of her colleagues, she remembers) but a helicopter. This means she no longer has to garden herself, but can always fly to the market and a helicopter like this can still fit a lot of vegetables.
Extremely funny children’s book, by the way. But let’s get back to the roasted pumpkin dumplings. Of course I was tempted. Especially because the children also found it exciting. Eating the same thing as Zilly? How cool! Pumpkin in it (aka vegetables, which of course generally ranks well behind pasta ;-))? Doesn’t matter. Zilly thinks it’s really delicious too.
So perfect conditions to try it out!
I want to be honest with you. The children then thought they were stupid: “It tastes like pumpkin!” I don’t have to say anything else, right?
But we adults found them delicious. That’s why the recipe is allowed on the blog.
I’m semi-satisfied with the photos, but I’m still trying to capture baked goods in casserole dishes in a photographically appealing way. So whatever ;-)! It’s the inner values that count more. And anyway: Before it feels like the pre-Christmas season is gently knocking on us again, let’s enjoy a little bit of the joys of autumn.
That’s why I now have these delicious dumplings made from potatoes and pumpkin. They are cooked in a creamy sauce made from parmesan and cream in the oven – just right for golden autumn days and dark nights! That’s why I’m sending the recipe to Zorra and Adele & Lukas, who put together delicious autumn recipes!
Here is my recipe interpretation:
Roasted Pumpkin Dumplings
Ingredients for three people:
For the dumplings:
1 small Hokkaido pumpkin
500 g jacket potatoes (from the day before; waxy variety)
5 tbsp panko (coarse breadcrumbs)
1 egg (size M)
2 tbsp spelled semolina
Salt
Pepper from the mill
freshly grated nutmeg
For the casting:
200 g cream
2 handfuls of freshly grated Parmesan
3 tbsp butter
4 tbsp panko
For sprinkling after baking: fresh chives
Additionally: butter for greasing the mold
Preparation:
Important: To prepare the pumpkin dumplings, the potatoes must be cooked the day before and cooled completely. Peel the potatoes just before preparing the dumplings. This is how you get the perfect binding ability.
Wash, clean and halve the pumpkin. Remove the stem and flower base as well as the fibrous interior and the seeds using a large spoon. Now cut the pumpkin into rough pieces and roast either in the hot air fryer or in the oven with top and bottom heat at 180 degrees for about 20 minutes until the pieces are soft. Then let it evaporate briefly.
Then peel the jacket potatoes and press them through a potato press into a large bowl. Press the lukewarm pumpkin pieces through the press. Remove any shell residue left in the press. Now mix the mashed potatoes and pumpkin with panko, egg and spelled semolina. Season generously with salt, pepper and nutmeg. Now knead the dumpling mixture thoroughly so that a homogeneous dough is created.
Carefully grease an ovenproof dish or baking dish with butter. Now form dumplings of the same size as possible from the dough and place them next to each other in the mold. My baking dish is about the size of a laptop. However, IT depends a lot on how big the dumplings are formed.
Then pour the cream into the mold and sprinkle everything with Parmesan and panko crumbs. Place the butter on top in flakes. Sprinkle everything again with salt and pepper.
Preheat the oven to 200 degrees top and bottom heat. Now bake the pumpkin dumplings in the tin for about 20 minutes.
After this time, remove from the oven and sprinkle with fresh chive rolls and enjoy.
Goes well with: A little baguette for dipping the sauce!
Bon appetit!
