Pumpkin Nokedli with Sage and Brown Butter


Growing up, whenever Hungarian food was on the menu, we also hoped it included dumplings best known as Nokedli. They are the perfect pillows to soak up sauces and, when made smaller, are also great in soups. Since it's the fall season, I couldn't resist reinventing these and created Pumpkin Nokedli with Sage and Brown Butter. The addition of pumpkin, nutmeg, and the nutty-flavored sauce made these irresistible. These are totally delicious and everything you hoped they might be.

Ingredients for Pumpkin Nokedli with Sage and Brown Butter:

*4 - 6 servings


3 cups flour

3/4 teaspoons salt

3 eggs

approximately 1/2 cup of cold water

1/3 cup + 2 tablespoons of pureed pumpkin

1-2 pinches of nutmeg

3 tablespoons butter


Sage and Brown Butter:

3 tablespoons of butter

4 sage leaves, sliced


Time-Saving Tip: Prepare the dumplings a few hours in advance and saute in brown butter right before serving.


Let's see what we need.


We are ready to make some Pumpkin Nokedli.


Combine the flour and salt in a big bowl. Normally, you make a well in the middle of the flour, add the eggs and start working the ingredients together. I whisk the eggs and pumpkin together in a separate bowl.


Add the pumpkin mixture and about 1/2 cup of cold water to the flour mixture. Start mixing, if necessary, add a little more cold water. There should be just enough water added to keep the dough together, no more. This is a sturdy dough. Keep mixing as much as you can until the dough comes away from the sides of the bowl. Let the dough rest for about 45 minutes to an hour.


While the dough is resting, set up a large pot of water on the stove, a large pan on the stove, pull out the board, and a butter knife. Once the dough has rested, bring the pot of water to a fast boil. Wet the board and add a portion of the dough on the board. I usually stick the butter knife into the pot of water, scoop out a little water and wipe it on the board.


Add the dough to the wet board. Use the knife to flatten one end and start cutting and sliding some the dough in the boiling water. Once you get the hang of it, it's quite easy. Check out the video below, which shows the process.


If your dough looks a little different don't worry this video shows me cutting Hungarian Dumplings - Nokedli without the pumpkin. But the process is the same.


It is best to cook half of the dough at a time. When the dumplings rise to the top of the water, let cook for 45 seconds and transfer to a hot pan with 1 1/2 tablespoons of melted butter. The dumplings should sizzle. Gently cook the Nokedli in the pan until it dries outs and some pieces become slightly golden. Repeat the process with the second portion of the dough.


The Nokedli gets sauteed in some butter.



Now to make the sauce. Add the butter to a pan. Melt and cook on low; stir gently. When brown, add the dumplings. Season them with salt and pepper; cook a few minutes until heated through, and some pieces are a little crisp. Toss in the sage.


They're ready! Pumpkin Nokedli with Sage and Brown Butter is so delicious and the perfect side with Hungarian Beef Paprika Stew - Marha Pörkölt or any stew. They would also be delicious with a roast.


Enjoy!


Pumpkin Nokedli with Sage and Brown Butter:

*4 - 6 servings


  • 3 cups flour

  • 3/4 teaspoons salt

  • 3 eggs

  • approximately 1/2 cup of cold water

  • 1/3 cup + 2 tablespoons of pureed pumpkin

  • 1-2 pinches of nutmeg

  • 3 tablespoons butter


Sage and Brown Butter:

  • 3 tablespoons of butter

  • 4 sage leaves, sliced

  • Combine the flour and salt in a big bowl. Normally, you make a well in the middle of the flour, add the eggs and start working the ingredients together. I whisk the eggs and pumpkin together in a separate bowl.

  • Add the pumpkin mixture and about 1/2 cup of cold water to the flour mixture. Start mixing, if necessary, add a little more cold water. There should be just enough water added to keep the dough together, no more. This is a sturdy dough. Keep mixing as much as you can until the dough comes away from the sides of the bowl. Let the dough rest for about 45 minutes to an hour.

  • While the dough is resting, set up a large pot of water on the stove, a large pan on the stove, pull out the board, and a butter knife. Once the dough has rested, bring the pot of water to a fast boil. Wet the board and add a portion of the dough on the board. I usually stick the butter knife into the pot of water, scoop out a little water and wipe it on the board.

  • Add the dough to the wet board. Use the knife to flatten one end and start cutting and sliding some the dough in the boiling water. Once you get the hang of it, it's quite easy. Check out the video below, which shows the process.

  • It is best to cook half of the dough at a time. When the dumplings rise to the top of the water, let cook for 45 seconds and transfer to a hot pan with 1 1/2 tablespoons of melted butter. The dumplings should sizzle. Gently cook the Nokedli in the pan until it dries outs and some pieces become slightly golden. Repeat the process with the second portion of the dough.

  • Now to make the sauce. Add the butter to a pan. Melt and cook on low; stir gently. When brown, add the dumplings. Season them with salt and pepper; cook a few minutes until heated through, and some pieces are a little crisp. Toss in the sage.

  • Time-Saving Tip: Prepare the dumplings a few hours in advance and saute in brown butter right before serving.

2018 Cranberry Walk