Pumpkin Patties with Parmesan

Preheat oven to 200 °C. Place pumpkin, cinnamon stick, cloves and stock in a saucepan. Season with salt, pepper and nutmeg. Cover with aluminum foil. Braise in oven for 2 hours until liquid has evaporated.

Wrap potatoes in aluminum foil and cook on oven rack for 1 hour.

Remove the casserole from the oven. Stir in 1 tablespoon amaretti and 2 tablespoons biscuit crumbs, 50 g Parmesan cheese and chili pepper. At the same time, stir pumpkin into coarse mush. Season again, transfer to a shallow dish and let cool completely.

Unwrap the potatoes from the foil, peel, press through the press while still warm. Pile the flour on a work surface, spread the potatoes on it, add salt. Mix with about 3-4 tablespoons of water to form a smooth dough. Roll out into thin sheets of dough with a pasta machine.

Place dough on floured work surface. Brush egg white on half of the sheets and place small mounds with the filling at 3 cm intervals using a piping bag. Fold the second half of the dough over it.

Press the spaces well. Cut out square pockets with a knife.

They should be closed on all edges. Bring salted water with olive oil to a boil. Cook the patties in it for about 2-3 minutes until they rise to the surface. Remove with a slotted spoon, drain well.

Heat butter in a frying pan and brown lightly. Add Tascherl and toss to coat.

Arrange Tascherl on warmed plates, drizzle with pumpkin seed oil or pesto and sprinkle with the remaining

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