Spinach Spaetzle – Swabian Noodle Specialty

Spinach Spaetzle is a variation of the regular Spaetzle and there is no doubt these Spatzle are just delicious. It is a local specialty from the South, from the region Swabia with its capital Stuttgart. Happy Cooking!

Ingredients Spinach Spaetzle

200 g flour
salt and nutmeg to taste
2 eggs
225 g frozen spinach, very fine
OR 1 package Bechtle Spaetzle

Cooking Instructions Spinach Spaetzle

– Thaw spinach, drain it and with a sharp knife chop it fine if necessary, you need a very fine spinach. If you want to use fresh spinach you would chop the spinach first then cook it for 1-2 min before using it for the dough.
– Mix all ingredients in a bowl and with a hand mixer mix until you get a somewhat thick dough.
– Bring water with some salt to a boil.
– Use half of the dough and a Spätzle maker to make them.
– When the Spätzle are swimming at the surface remove them with a slotted spoon or skimmer and place them in a sieve, rinse with cold water.
– Do the same with the second dough batch.

The spinach Spätzle can be served as a side dish for Goulash, beef or pork roast or Rouladen with gravy. You can also serve them as a main dish with fried onions and cheese on top.

Instructions Spinach Spaetzle with Cheese

– Peel 2 onions and cut them in fine slices.
– In a skillet melt clarified butter, add onions and fry them on low – medium heat until they are brown, this can take up to 30 minutes.
– Grate Swiss cheese, cheddar or older Gouda.
– Melt butter in a separate pan.
– Place Spatzle in a fire proof form, pour butter over them.
– Add the cheese and broil for 1-2 minutes on high heat or until cheese has melted.
Serve with fried onions on top.

You can use a Spatzle maker or make them from scratch.

Source: chefkoch.de

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This is the ultimate Swabian way of making Spätzle – It’s in Swabian dialect but it’s easy to follow the proceeding