Pumpkin Dumplings with Sage Butter and Parmesan

Serves 4

250 g white bread, cubed
200 g pumpkin purée (Hokkaido or Butternut)
2 eggs
250 ml milk
1 onion
A handful of parsley
30 g plain flour (type 00)
Grated Parmesan, to taste
Salt and pepper
Chives and pumpkin seeds for garnish

For the pumpkin purée
About 400–450 g raw pumpkin, peeled and deseeded (Hokkaido pumpkin can be used with the skin on)

For the sage butter
80–100 g butter
A handful (10–15, depending on flavour) of fresh sage leaves

Start with the pumpkin purée: peel and deseed the pumpkin (if using Hokkaido, you can skip peeling), cut it into cubes and roast at 180 °C for about 25 minutes, until tender. Blend into a smooth purée. You’ll need around 200 g for the dumplings.

Cut the bread into small cubes. Beat together the milk and eggs, then pour the mixture over the bread. Let it soak for about 15 minutes so the bread can absorb the liquid and soften. Meanwhile, finely chop the onion and gently sauté it in a little butter until translucent; set aside to cool slightly.

Add the pumpkin purée, onion, chopped parsley, flour, salt, and pepper to the soaked bread and mix thoroughly. If the mixture feels too wet, add a bit more flour; if too dry, a splash of milk. With damp hands, shape into dumplings or quenelles. Gently poach them in barely simmering salted water for about 15–20 minutes. Make sure the water doesn’t boil, or the dumplings might fall apart.

For the sage butter, melt the butter in a pan over medium heat, add the sage leaves, and fry briefly until crisp but not browned. Season lightly with salt.

To serve, arrange the dumplings on plates, sprinkle generously with freshly grated Parmesan, and drizzle with the hot sage butter. Finish with chopped chives and a few edible flowers for a splash of colour – and enjoy your little taste of autumn!