South Tyrolean Pumpkin Dumplings on Yellow Beetroot Carpaccio

Instructions

1. • 250 g pumpkins

   Slice the pumpkin, cook in the oven at 200 °C for 20 minutes and then puree.

2. • 1 onion
   • 20 g butter

   Dice the onion and fry in the butter until golden.

3. • ½ bunch parsley
   • 250 g dumpling bread
   • 100 ml milk
   • 2 eggs
   • 1 tbsp flour
   • salt
   • pepper

   Meanwhile, chop the parsley and place in a large bowl with the dumpling bread. Add the pumpkin puree, onion, milk, eggs, flour, salt and pepper and mix to a dough. Once everything is mixed, sprinkle with a little more flour, cover with a kitchen towel and leave to rest for 20 minutes.

4. • 1 pomegranate
   • 3 yellow beetroot
   • salt

   Core the pomegranate and grate the beetroot into thin slices. Heat up a large pot of water and add salt.

5. Shape the dough into 80 g dumplings with wet hands. Boil in water for 10 to 13 minutes.

6. • 30 g butter
   • ¼ bunch chives

   Meanwhile, put the butter in a small saucepan and brown. Finely chop the chives.

7. Remove the dumplings from the water and serve on a bed of yellow beetroot with pomegranate seeds, Parmesan, chives and browned butter.

Happy cooking and Mahlzeit!