Pumpkin-Potato Spätzle and Rosemary Roasted Chicken Breasts


Spätzle is bit like pasta or noodles. It use to be poor man’s food. Eaten high up in the alps during the winter months.You had your stables of fat,milk,eggs,flour,ham and cheese. Traditional recipe is just flour,milk,eggs,salt and whole thing is being served with Bergkäse (heavy and strong-tasting Austrian cheese) on top and some fried onion.Heavy food! Comfort food!! Yam!!!
This is my spin on this very traditional dish. Perfect for vegetarians too, if you leave the chicken away!

This is what you will need:

  • 600 g Hokkaido pumpkin
  • 600 g boiled potato
  • 400 g Spelt flour
  • 3 egg yolks
  • 120 g Parmesan cheese, finely grated
  • salt,pepper,little onion powder and freshly grounded nutmeg


  1. Boil your potatoes and pumpkin together until they are soft.Drain water away,mash them until you have smooth textured mash, and set aside to cool down.
  2. In a large bowl, combine the flour,parmesan, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and mix together with potato-pumpkin mash. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  3. Bring  salted water to a boil in a large pot, then reduce to a simmer.

There are several ways to form the spätzle.Here are the two easiest ways of doing it:

1.To form the spätzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spätzle into a colander and give it a quick rinse with cool water.

2.Or the method that I use is very simple.You need cutting board and knife.Here is a video how to do it:

Melt the butter in a large skillet over medium heat,add couple of rosemary branches and add the spätzle; tossing to coat. Fry the spätzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped rosemary and season with salt and pepper before serving. Add some parmesan shavings on top if desired and maybe some roasted pumpkin seeds.


Rosemary Chicken

  • 800 g boneless and skinless chicken breasts
  • salt
  • rosemary
  • garlic
  • red onion
  • olive oil


Slice the onion and garlic. Cut your chicken breast in slices.Put everything in bowl and mix well with spices and salt.Arrange your chicken in oven form and pour on top little olive oil and rosemary.Bake in 175°C about 20-30 minutes.Baking time depends how thick your chicken stripes are.

Alternatively you can fry your chicken in the pan.

Note: You can make bigger patch of spätzle at one go and freeze it in portions to be used later.

Pumpkin and potato Spätzle.Rosemary chicken
Pumpkin and potato Spätzle.Rosemary chicken

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