Spinach spaetzle
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Ingredients
Ingredients
400
g
Flour
4
Piece(s)
Eggs (size M)
1
Piece(s)
Garlic clove, pressed
500
g
Spinach
Some
Salt and pepper
1
Piece(s)
Onion
1
Tablespoon(s)
Butter
250
g
Crème fraîche
Some
Nutmeg
2
Tablespoon(s)
Parmesan
Preparation
1. Wash fresh spinach thoroughly, drain and remove any hard stems, or defrost frozen spinach and then squeeze it vigorously with your hands.
2. Then sauté the spinach and add the finely chopped garlic. Also add the eggs and flour and mix well. Season with salt, pepper and nutmeg. To ensure the dough is not too firm, add a little milk and let it rest for about 30 minutes.
3. Bring a large pot of salted water to the boil. Press the spaetzle dough into the water using a spaetzle grater. As soon as the spaetzle float to the top, remove them with a slotted spoon and drain well.
4. Now finely chop the onion and fry it in a pan with butter until golden brown. Stir in the crème fraîche and add the Parmesan. Season to taste with salt, pepper and nutmeg.
