Spätzli with pumpkin and chestnuts

Total time: 25m
Preparation Time: 25m

For 2 people

Nutritional Information

Contains 600 Kcal


  • 200 g squash (e.g. pumpkin)
  • 200 g frozen peeled chestnuts
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • 1 dl vegetable bouillon
  • a little pepper
  • 250 g spätzle egg noodles
  • 80 g Graubünden mountain cheese
  • 1 tbsp chives

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  • Cut the pumpkin into small pieces. Defrost the chestnuts. Heat the olive oil in a pan, sauté the pumpkin for approx. 2 mins. Add the chestnuts and cook over a medium heat for a further 3 mins., turning frequently, season. Pour in the vegetable bouillon and bring to the boil. Add the Spätzli, cover and heat through over a medium heat, stirring occasionally. Stir in the coarsely grated mountain cheese and divide between two plates. Roughly chop the chives, sprinkle on top.

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