Spinach spaetzle are a great twist on traditional German spaetzle, eaten as a side or main course. You can easily make them yourself. They are a healthy and delicious alternative to traditional spaetzle.
What spinach
The delicious spinach spaetzle work well with fresh spinach, but also with chopped frozen spinach. The leaves for fresh spinach must be shredded well. You can use a food processor to do this, or finely chop it with a knife.
It is best to use baby spinach, this is not as bitter as leaves that have grown longer.
Defrost frozen spinach first. Creamed spinach is also suitable, but then reduce the amount of milk slightly.
Sauce for spinach spaetzle
You can process your great, homemade spinach spaetzle just like conventional spaetzle. Serve them as a side, make cheese spaetzle, or make a great spaetzle pan with veggies and bacon.
They also taste great with cheese sauce, tomato sauce or gravy.
Also try spaetzle pan with mushrooms, wild garlic spaetzle, oven rice with spinach or Schupfnudel pan.
Grandma’s spinach spaetzle
Monitor stays on
- 500 G Flour
- 5 eggs
- 1 tsp Salt
- 100 ml milk
- 300 G baby spinach
- 100 G butter, optional
- Whisk the eggs in a bowl. Then add the sifted flour, salt and enough milk until the dough is still a little runny. Stir it for about 5 minutes. Let it sit for about 10 minutes.
- Meanwhile, put plenty of water in a large saucepan and bring to a boil.
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Wash the fresh spinach and shake it dry well. Puree it with an immersion blender or food processor. Alternatively, chop it very finely with a knife.Add the spinach to the batter and mix well.
- Lower the temperature on the stove a little. Place the spaetzle dough on a spaetzle board and use a spatula to scrape long pieces into the boiling water. You can also use mashed potatoes.
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Let them cook for about 1 minute. Scoop them out with a ladle when they float to the surface.Add some butter and serve or process further.
serving: 1portion | Calories: 550kcal | Carbohydrates: 80G | Protein: 23G | Fat: 28G | Saturated fats: 15G | Polyunsaturated fats: 2G | Unsaturated fats: 8thG | trans fats: 1G | Cholesterol: 261mg | Sodium: 407mg | Potassium: 673mg | Fiber: 5G | Sugar: 2G | Vitamin A: 7996IU | Vitamin C: 21mg | Calcium: 162mg | Iron: 9mg
