We at QDC Wedding love the mountains, and that’s a fact. But we equally love good food: here’s an incredible variant of one of the most popular Tyrol recipes in Italy we found online.

Ladies and gentleman, meet the buckwheat spätzle on a bed of squash.

For those of you who have never tried any Tyrol recipes, the spätzle are small gnocchi of irregular size, made of flour, eggs and water, rarely replaced by beer or milk.

While in Germany they are generally served with meat, in Italy they are a first course seasoned with sour cream and speck, butter or blue cheese.

It is now easy to find online or in specialised shops an easy-to-use grater for home-made spätzle. You can simply pour the mixture inside the iron container on the grater, placed on a pot with boiling water, and slide the container back and forth: the gnocchi will pour in the hot water.

Let’s see how to cook one of the tastiest Tyrol recipes.

Prep: 20 minutes

Cookaround 5 minutes



  • Squash, 14 ounces
  • Milk, 3.5 ounces
  • Water, 3.5 ounces
  • 1 garlic clove
  • EVO oil
  • Rosemary
  • Salt
  • Nutmeg
  • Flour – 00 type, 7 ounces
  • Flour – buckwheat type, 1.7 ounces
  • 2 eggs
  • Water, 5.3 ounces
  • EVO oil
  • Salt
  • Nutmeg
  • Butter
  • Speck from Trentino, in slices, 4 ounces
  • Dried mountain flowers

Brown a garlic clove with oil in a pot.
Add diced squash, water and milk, rosemary and nutmeg.
Cook over a medium heat for 10-15 minutes, until the squash is soft.
Remove the garlic clove and blend the mixture with a mixer.

For the spätzle, mix flour, oil, salt and nutmeg.
Mix eggs and water and add them to the dough. Stir with a wooden spoon and leave for some minutes.
Melt the butter in a pan and quickly brown the speck in thin slices.

Pour the mixture in salted boiling water using the grater.
When the gnocchi float to the top, leave them for some more minutes: buckwheat requires a bit longer to cook. Drain the spätzle with a skimmer.
Pour hot squash soup on a plate, add a portion of spätzle, melted butter and speck, and decorate with flower petals.

This Tyrol recipe is just one of the many delicacies we’ve found online on a not-to-be-missed food blog, that we thank for this collaboration. Visit Dolci Mari e Monti!

Speaking of typical Italian recipes, ever tried the chicory and rice soup? Find out our recipe in this post of our blog!

Ph: Dolci Mari e Monti