South Tyrolean mushroom dumplings with oven squash and foamed sage butter

Instructions

1. • ½ pumpkin (Hokkaido)
   • 2 tbsps olive oil
   • salt
   • pepper

   Slice the pumpkin, season with olive oil, salt and pepper and place in the oven at 200 °C for 25 minutes.

2. • 1 onion
   • 20 g butter

   In the meantime, cut the onion into small cubes and fry in the butter until golden.

3. • 60 g leek
   • 200 g mushrooms

   Meanwhile, cut the leeks into thin half-rings and dice the mushrooms. Add both to the pot with the onions and sauté for 3 minutes. Remove from the heat and leave to cool slightly.

4. • 250 g dumpling bread
   • ½ bunch parsley
   • 2 eggs
   • 100 ml milk
   • 2 tbsps flour
   • salt
   • pepper

   Place the dumpling bread in a large bowl. Chop the parsley and add to the bowl with the eggs, milk, half of the flour, the cooled onion and mushroom mixture, a little salt and pepper. Mix everything together with your hands to form a dough, dust with the remaining flour and leave to rest, covered, for 20 minutes.

5. Mix the mixture again and form into dumplings of 80 g each with moistened hands. Boil in hot water for 10 to 13 minutes.

6. • 30 g butter
   • 6 leaves sage

   Meanwhile, put the butter and sage leaves in a small saucepan and melt until brown.

7. Remove the dumplings from the water and serve with the pumpkin wedges, Parmesan cheese and the foamed sage butter.

Happy cooking and Mahlzeit!