Spinach spätzle


I FINALLY got round to using the spätzle maker that my German friend Beate had kindly given me (see picture below for what it looks like). After literally YEARS! HURRAH! Better late than never,eh? Good things come to those who wait, and all that! Anyway, I can see I will be using it again real soon as it was really a very straightforward and simple affair. What are spätzle? They are a German/Austrian speciality. Basically they are little gnocchi (dumplings) made with flour, eggs and water. Uneven, worm shaped pasta, basically. You make the mixture, then you put it in what looks like a potato press and squeeze it on top of a pan of boiling water. They cook instantaneously as they drop in the water. Traditionally they are eaten with a cheese and fried onion sauce.  I made the spinach version. I thought they were very tasty and easy. I simply dressed them with a sage and butter sauce and sprinkled them generously with grated parmesan. Delicious! The recipe comes from the Giallo Zafferano blog, slightly adapted.


200 gr. steamed spinach, well strained (from 500 gr. fresh spinach leaves)

2 large eggs

250 gr. 00 flour

5 gr. salt

ground nutmeg

100 ml. water


Roughly chop the cooked spinach (squeeze them well!). Put them in a liquidiser or food processor together with the eggs, the salt, grated nutmeg and water. Whizz until you have a creamy mixture.

Put in a bowl and add the flour, stirring well. You should end up with a soft mixture. Let it rest for 15-20 minutes or so.


Bring a large pan of salted water to the boil.

Put the mixture in a spätzle maker over the top of the pan. The spätzle are cooked when they come to the surface (it will take seconds!).


Dress with any sauce you fancy. Butter, sage and parmesan is simple and tasty!



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