Gratin of Pumpkin Spätzle
For the spätzle: Peel and seed pumpkin and dice the flesh small. Transfer to a saucepan, add enough broth to cover and simmer over medium heat about 15 minutes or until soft. Strain the pumpkin through a colander catching the broth in a saucepan.
Purée the pumpkin. Season the pumpkin with salt, pepper and nutmeg and allow to cool. Blend the the pumpkin purée with the flour and eggs until smooth. Let it rest covered for 15 minutes.
Peel the onions and cut into strips. In a sauté pan, heat the butter over low heat. Add the onions and sauté until tender.
Bring a large pot of salted water to a boil. Use a spätzle board to cut the spätzle in narrow strips and drop them into the boiling water, or push through a spätzle press. Cook the spätzle until they rise to the surface, about 3 to 4 minutes.
Use a slotted spoon the layer the spätzle in a baking dish with the emmenthaler and Camembert.
Sprinkle the surface a the cheeses and bake for 10 minutes in an oven preheated to 180°C (approximately 350°F).
To serve, spoon on warm plates and drizzle with the browned butter. Add the sautéed onions over the top and sprinkle with chives.