Pumpkin Spaetzle With Gruyere Cheese

• 4 1/2 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon pepper
• grated nutmeg pinch of freshly, I like a lot
• 4 eggs
• 3/4 cup canned pumpkin puree
• 1 1/4 cups beef broth more if needed
• 1 tablespoon olive oil
• 4 quarts boiling water lightly salted
• 1 cup grated Gruyere cheese or Swiss may be substituted

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together the flour, salt, pepper and nutmeg. Make a well in the center of the flour mixture and add the eggs, pumpkin puree and beef broth. Stir with a wooden spoon until the mixture is somewhat thick but still loose and runny and will thickly drip through the holes of a spaetzle maker or colander.
3. Bring the water to boil. Add the spaetzle batter into the colander or spaetzle maker so that small drops of dough fall into the water. As they do they'll drop to the bottom of the pot, but once cooked they'll float to the top. This should take about 5-7 minutes. Remove the cooked spaetzle with a large slotted spoon and place in a casserole dish that has been sprayed with cooking spray. Drizzle the olive oil over the cooked spaetzle and stir well.
4. Bring the water to boil. Add the spaetzle batter into the colander or spaetzle maker so that small drops of dough fall into the water. As they do they'll drop to the bottom of the pot, but once cooked they'll float to the top. This should take about 5-7 minutes. Remove the cooked spaetzle with a large slotted spoon and place in a casserole dish that has been sprayed with cooking spray. Drizzle the olive oil over the cooked spaetzle and stir well.

flour, kosher salt, pepper, nutmeg, eggs, pumpkin puree, beef broth, olive oil, boiling water, gruyere cheese

Taken from www.yummly.com/recipe/Pumpkin-Spaetzle-with-Gruyere-Cheese-1359373 (may not work)