Zoe Torinesi Knöpfli noodles in squash and saffron sauce with Emmentaler AOP

60 minutes

medium

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Preparation

Ingredients

Ingredients for 4 servings

Knöpfli

450 g white or Knöpfli flour
2 tsp salt
2 eggs
200 ml milk
200 ml water
A little butter for the Knöpfli

Sauce & nut-cheese crunch

700 g red kuri squash (weighed with skin, seeds removed)
1 onion, chopped
2 tbsp sunflower oil
1 clove of garlic, pressed
350 ml vegetable stock
80 g crème fraîche
2 saffron sachets (2 x 200 mg)
120 g Emmentaler AOP, finely grated
Pepper
70 g walnuts, chopped
½ bunch of fresh parsley, chopped

Star of the dish

Emmentaler AOP Réserve/Surchoix

Preparation

Knöpfli-an-Kürbissauce-Emmentaler4_Neuv2

For the Knöpfli, mix the flour and salt in a bowl. In another container, mix the eggs, milk and water. Add the liquid mixture to the flour and blend briefly with a hand mixer until even. Cover the mixture and leave to rest for approx. 30 minutes.
Pass the dough through a Knöpfli sieve into boiling salted water. As soon as the Knöpfli float to the top, simmer for about 30 seconds, then remove with a slotted spoon, drain, mix with a little butter and keep warm.
Leaving the skin on, wash and roughly chop the squash into chunks. In a medium-sized saucepan, sauté the onion in sunflower oil until translucent. Add the pressed garlic and sauté briefly.
Add the squash and stock. Cover and simmer for about 30 minutes until the squash is very soft. Add the crème fraîche, saffron and half of the cheese, and purée using a hand blender. If the sauce is too thick, add a little more water until the mixture is the desired consistency. Season with salt and pepper and set aside.
For the crunch, toast the nuts in a frying pan without using any oil. Remove and mix immediately with the rest of the cheese.
Mix the Knöpfli with the sauce and arrange on plates. Sprinkle on the nut-cheese crunch and a little parsley. Sprinkle on more grated Emmentaler AOP as desired.
Tip: if you’re in a hurry, use store-bought Knöpfli or Spätzli.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Zoe Torinesi Knöpfli noodles in squash and saffron sauce with Emmentaler AOP

Ingredients for 4 servings

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