INGREDIENTS (4 PEOPLE):
14oz cups steamed pumpkin
13oz glutenfree flour
2 eggs
9oz smoked bacon
0.8 cup cream
q.s. milk
minced rosemary
a pinch of cinnamon
salt and pepper
STEPS:
1. Wash and clean the pumpkin, peel and take off the seeds. Cut it in slices and wrap it in aluminium foil. Cook in the oven at 200°C till it softens. Let it cool and blend it, until it becomes a purée.
2. Put the pumpkin purée in a bowl, add the eggs, the flour, salt and pepper and mix. If needed, add some milk, little by little. Let sit for some minutes.
3. Roast the bacon in a pan, add the cream, the rosemary and a little pinch of cinnamon.
4. Fill pot 3/4 full with water and heat to boiling. When it boils, add some salt and press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spätzle maker, into boiling water. When floating, drain the spätzle.
5. Season the spätzle with the cream and the bacon.
VEG VERSION: instead of the cream and bacon, serve them tossed with a little melted butter and topped with smoked ricotta
