Ingredients (4 portions):

• Dough (approx. 15 pieces):
• 300 g coarse-grained flour
• water as required
• 3 eggs
• 1 tbsp rapeseed oil
• ½ tsp salt
• Flour for finishing

Winter filling:

• 1 small onion
• ¼ stalk leek
• 1 tsp butter
• 1 tbsp parsley
• 1 tsp pasta mint
• 1 tbsp chives
• 250 g breadcrumbs
• 250 g floury potatoes
• salt

Kasnudel dough:
To make the dough, knead the ingredients into a smooth, pliable dough and grind until the dough is silky smooth. Cover with a damp cloth or wrap in cling film and leave to rest for 30 minutes.

Winter filling:
To make the filling, boil the potatoes, strain and mix with the breadcrumbs. Sauté the finely chopped onions in butter, add the chopped herbs, season with salt and mix into the curd cheese mixture. Shape the mixture into approx. 15 balls. Roll out the dough thinly on a floured work surface, place the balls next to each other at a sufficient distance along the bottom edge of the dough. Fold the dough over from bottom to top
, press down firmly all round and cut out crescent-shaped pockets with a cookie cutter. Press the edges down firmly and seal in a wavy pattern ("crimping").
Place in boiling salted water and cook gently for approx. 10 minutes. Drain and serve with pumpkin sauce.

Pumpkin sauce:
Cut the pumpkin into cubes, steam over hot steam until soft, strain and press through a sieve or cloth to remove the excess water. Brown the finely chopped onions in hot butter. Add the whipping cream together with the squeezed pumpkin mixture and pour in enough vegetable stock to give the sauce the right consistency. Allow to boil briefly. Flavour with salt, pepper, nutmeg and grated Parmesan.

Variations for the filling:

Spring filling:

• 250 g floury potatoes
• 250 g breadcrumbs
• salt, pepper
• 1.5 bunches of wild garlic
• 1 clove of garlic

Boil the potatoes, peel and mash, leave to cool. Finely chop the garlic clove and wild garlic and mix with the potatoes, breadcrumbs, salt and pepper.

Summer filling:

• 600 g spinach
• 2 tbsp butter
• 100 g onion
• 1 clove of garlic
• 80 g grated cheese
• 250 g breadcrumbs
• salt, pepper

Finely chop the onions and garlic and sauté in a pan with butter. Leave to cool. Blanch the spinach, squeeze well and chop finely. Mix all the ingredients together and season well.

Autumn filling:

• 200 g beetroot
• salt, pepper
• a little honey
• freshly grated horseradish to taste
• to taste
• 200 g breadcrumbs
• 1 slice of brown bread without crust
• crust

Cut the beetroot into cubes and steam, mix with salt, pepper, honey and horseradish. Add the breadcrumbs and the previously diced brown bread, stir well and leave to stand.