The spinach spatzle recipe is actually very easy to make. I remember my grandmother made them for family lunches and holiday gatherings. They are delicious whether you dress them as I do, simply with butter and Parmesan, or as in the original recipe with cream and speck. Let’s discover the recipe right after the photo as always,
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- Difficulty: Medium
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 4 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients — Spinach Spatzle
- 21 oz Fresh spinach (about 1.3 lb / ~20 cups raw)
- 1 2/3 cups All-purpose flour
- 2 Eggs
- 1 cup Water
- 3 1/2 tbsp Butter (about 50 g)
- to taste Salt
- to taste Nutmeg
- 1 tbsp Extra-virgin olive oil
Preparation — Spinach Spatzle
To prepare the spinach spatzle, start by washing and cooking the spinach in a pot using only the water from washing until tender. Drain them, squeeze out the excess water and let them cool by placing them in the container of an immersion blender.
If you don’t have a blender you can chop them and pass them through a sieve, collecting everything in a large bowl. Season with salt and a generous grating of nutmeg.
Once the spinach is cool, add the eggs, the flour and the cup of water; mix well until you have a kind of fairly smooth spinach batter. Let it rest for at least 10 minutes. In the meantime, bring plenty of lightly salted water to a boil.
When the water boils, if you have the special tool for making spatzle, pour small amounts of batter and move it back and forth to form little noodles that will fall into the pot and cook in 2 minutes.
If you don’t have the tool you can use a food mill or a potato ricer with large holes; drain the spatzle as they come to the surface with a slotted spoon and quickly transfer them to a pan where you have melted butter and oil. Toss them for a few minutes to add flavor.
Serve them just made, sprinkled with grated cheese, piping hot and…
ENJOY!
Notes
You can keep spinach spatzle in the refrigerator for 1 day by reheating them in a pan with a splash of water for a few minutes; you can also freeze them after cooking. If you want to see other RECIPES of FIRST COURSES that are DELICIOUS, or if you want to see other types of recipes, RETURN TO HOME
