In my home my grandma was the master of pancakes, crepes and dumplings. Nobody could make such yummy pancakes with apples and such thin crepes as her. Today I adjusted one of her recipes. I added baked pumpkin and corn flour to the dough for classical potato dumplings.

I served mild, beautifully coloured dumplings with sage butter, pistachios and Parmesan. My children like sweet dumplings with breadcrumbs, butter and sugar. I like them fried with stew and fresh salad. All versions are excellent.

Ingredients:
400g of baked pumpkin
200g of boiled potatoes
150g of corn flour
150g of wheat flour
1 egg
salt
2 tablespoon of butter
a few leaves of sage
parmesan and pistachios

Make a puree with baked pumpkin and boiled potatoes. Add the egg, two kinds of flour, spice it up with salt and knead the dough. Sprinkle with some of the flour and make a roll. Flatten it a bit and cut out the dumplings. Put the dumplings into boiling salty water. Boil for 4-5 minutes. Melt the butter in a pan, add the sage leaves and leave for a while. Sprinkle the oiled dumplings with the butter, Parmesan and pistachios.

Enjoy your meal!

Try also
Spring on a plate with asparagus spears in lemon sauce
Autumn penne with pumpkin
Post-Christmas recovery time, i.e. wholemeal pasta with spinach and mozzarella cheese