Classical schupfnudeln are usually prepared using potatoes and flour, then sautéed in fat and served with something involving cabbage and often a fruit purée. This variation introduces pumpkin to the potato mixture, which I enjoy eating with roasted or shredded cabbage.
Be sure to follow the instructions in selecting the right potato I outlined in the classic recipe. The pumpkin should also be a starchy variety like a Hokkaido, kabocha, or butternut. Be sure to read Making Pumpkin Purée if you’ve never made a pumpkin purée from scratch.
Difficulty: Simple- to Moderate
Yield: makes about 6-8
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