Potato and Pumpkin Dumplings with Horseradish

Name: Potato and Pumpkin Dumplings with Horseradish
Yield: Serves 4
Cuisine: German
Ingredients: 100 ml (3½ fl oz) water; 1.5 kg (3 lb) floury potatoes, peeled and cut into chunks; 100 g (4 oz) unsalted butter; 125 g (4½ oz) peeled pumpkin, cut into 1cm (½ in) cubes; 75 g (3 oz) plain flour; 3 tablespoons semolina; 3 tablespoons cornflour; 3 egg yolks, lightly beaten; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Freshly grated nutmeg; 2 tablespoons freshly grated horseradish

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

German-style Knödel such as these are a typical northern European way of making the best of potatoes. They can be served simply with melted butter but I also like to serve them as a garnish for a rich beef and vegetable stew.

Ingredients

100 g (4 oz) unsalted butter
125 g (4½

Europe
Germany
Main course
Pasta
Vegetarian

Method

Heat half the butter in a frying pan, add the pumpkin cubes and fry until golden all over. Season with salt and pepper and add the water. Reduce the heat, cover the pan and cook until the pumpkin is tender. Leave to cool.

Place the potatoes in a pan, cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until tender, then drain well and mash unt