Made pumpkin spätzle to go with a pork pot roast. Pork loin was browned on a bed of onions before sticking it in a slow cooker on low for 7 hours. Spätzle went really well with it. To make the spätzle, follow my recipe for Spinach Spätzle, substituting canned pumpkin (450 grams of pureed, cooked pumpkin works just as well, but is more work) for the creamed spinach.
Filed under: Kochen u. essen