PUMPKIN SPÄTZLI WITH RACLETTE CHEESE

Peel, deseed and cut the pumpkin into chunks. Cook it in a little water until tender, drain well and purée until smooth. You’ll need about 270 g of pumpkin purée for the spaetzle dough.

Allow the pumpkin purée to cool slightly, then mix it with the eggs, salt and nutmeg. Add the flour and beat the dough vigorously until smooth, thick and elastic. Leave it to rest for about 10 minutes. The amount of flour you need may vary depending on the type of pumpkin, the moisture content of the purée and the absorbency of the flour. The dough should be thick and elastic, falling slowly from the spoon in a heavy ribbon. If it is too runny, add more flour one tablespoon at a time. If it is too stiff, add a little water. The right consistency is key.

Bring a large pot of salted water to the boil. Press the dough in batches through a spaetzle maker into the simmering water, scrape it off a board or push it through a spaetzle sieve. Once the spaetzle float to the surface and are cooked through, remove them with a slotted spoon and drain well. Rinse them under cold water to wash off the excess starch and prevent them from sticking together. This recipe makes about 800 g of cooked pumpkin spaetzle.

For the accompaniments, clean the mushrooms and slice them. Fry them in a little butter or oil over medium-high heat until golden brown. Season with salt, pepper and fresh thyme.

Halve the onions and slice them thinly. Heat the butter and oil in a pan, then cook the onions with a pinch of salt over medium-low heat for about 15–20 minutes, stirring regularly, until soft and lightly caramelised. Add a splash of balsamic vinegar if desired.

Fry the diced bacon in a separate pan until crispy, without adding any extra fat.

Finely chop the chives into small rings. Arrange all the prepared ingredients in small bowls.

Prepare and switch on a raclette grill, such as the Kisag Raclette Set LAAX, according to the manufacturer’s instructions.

Place the freshly cooked pumpkin spaetzle directly onto the cheese in the raclette pans. Add mushrooms and braised onions if desired, then top with raclette cheese. Slide the pans into the raclette grill and cook until the cheese has melted completely.

Tip: For a simpler option, use ready-made spaetzle instead of making your own. That way, you can enjoy raclette whenever the craving strikes. Feel free to add your favourite toppings.

The pumpkin spaetzle can be prepared ahead of time and used straight from the fridge on raclette night. For a vegetarian option, leave out the diced bacon or replace it with roasted pumpkin seeds. A little balsamic vinegar also goes perfectly with the braised onions.

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