My recipe is a blend of many:
8 people
600G mashed pumpkin (cooked diced pumpkin steamed then drain in a cloth to remove water)
2
eggs 600g flour Salt Pepper
In a bowl put the pumpkin puree with eggs, flour and salt and pepper and mix until a dough ball, adding flour if too sticky. Refrigerate about one to two hours. Then cut out the dough after it spread over 1cm high, small squares of 2 cm side. Then put a large saucepan with water heating with salt. Dip the dumplings in, take off the bottom after two minutes and cook for about ten minutes.
Drain. You can serve with a sauce or redo a pan with a little bit of butter.
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