Canederli with pumpkin and brown butter

Name: Canederli with pumpkin and brown butter | Recipe
Yield: Serves 6
Ingredients: 200g sourdough-type white bread; 125ml milk; 40g butter; 1 onion, very finely chopped; 100g pancetta, cut into small chunks; 2 eggs, lightly beaten; Generous grating of nutmeg; 4 sprigs thyme, leaves only, finely chopped; 25g flat-leaf parsley, very finely chopped; 1 litre chicken stock or salted hot water; Plain flour, for dusting; 95g butter; 1tbsp olive oil; 500g (pre-prepped weight) pumpkin, peeled, seeded and cut into cubes; Freshly grated nutmeg; Parmesan, to serve (optional)

Made well, these little dumplings are light and delicious

By Diana Henry

29 October 2021

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Pumpkin recipes that are super-easy, from Halloween treats to soups and risottos. RecipesLine T Klein

Canederli are little dumplings, but don't let that put you off - made well, they are light and delicious. You could use butternut squash instead of pumpkin. Serves 6 as a starter, or 3 to 4 as a light lunch.

To drink:

A dry or off-dry unoaked white with enough aromatic flavour to stand up to the sweetness of the pumpkin. Lugana and especially Arneis, as with the duck salad, both from Northern Italy, go well: Marco Porello Roero Arneis 2014, £11.99, Majestic. Non-Italian options include Godello, Gewürztraminer and Riesling.

Photographs: Line T Klein | Food preparation and styling: Bianca Nice | Wine recommendations: Joanna Simon | Table styling: Alexander Breeze

Recipe notes