Facebook
WhatsApp
X
Ingredients (4 servings)
-
500 g Schupfnudeln
-
400 g Bio Speisekürbis Hokkaido
-
200 g Bio Porree
-
1 Stk. Emmentaler Stück
-
Öl
-
Salz, Pfeffer, Muskatnuss
Preparation
- Wash the Hokkaido pumpkin, remove the seeds, and cut into small cubes. Wash the leek and slice into thin rings. Coarsely grate the Emmental cheese.
- Heat some oil in a large pan and fry the pumpkin cubes over medium heat for about 8 minutes until they start to soften.
- Add the potato noodles and the leek, and fry everything together for another 5 to 7 minutes until golden brown.
- Season with salt, pepper, and a pinch of nutmeg. Sprinkle the grated Emmental cheese on top, let it melt briefly, and serve immediately.
