Spinach spatzle, contrary to what you might think, are easy to prepare. However, you should have a potato ricer with large holes and let small amounts of batter fall into the boiling water at a time. If you have the opportunity, buy the proper tool — you won’t regret it. I received mine as a gift and it’s very handy. The spatzle are delicious and you’ll see that even kids will gladly eat them, especially because they are tossed in a pan with cream and speck, so very indulgent.
Curious? Let’s find out how to prepare the Tyrolean gnocchetti right after the photo.
- Difficulty: Medium
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients for spinach spatzle
- lb spinach (fresh (about 17 cups loosely packed) or 450 g frozen, cooked)
- 3 eggs
- 2 cups all-purpose flour
- 1/3 cup water (about 5 tbsp)
- 1/8 tsp grated nutmeg
- 1/8 tsp salt
- 4.6 oz speck (smoked pork ham)
- 1 cup heavy cream
- 2 tbsp extra-virgin olive oil
- 2 tbsp butter
- 2.5 tbsp chives
Tools
I used this SPATZLE MAKER, but you can also use a potato ricer with interchangeable discs. You can purchase everything directly from here.
- 1 Pot (large)
- 1 Bowl
- 1 Slotted spoon
- 1 Spatzle maker
- 1 Immersion blender
Preparation of spinach spatzle
To prepare the spinach spatzle, first cook the well-washed and drained spinach in a large skillet without adding water.
We need to get the spinach free of water, so let them wilt thoroughly.
If you use frozen spinach, put it in the skillet still frozen and let it thaw and dry well.
Blend them immediately with the salt and grated nutmeg using an immersion blender.
Incorporate the eggs and the water and blend again, then pour the mixture into a bowl.
Add the flour and mix well, avoiding lumps. Let the dough rest for at least 30 minutes.
Meanwhile, prepare the sauce.
Slice the speck first into slices and then into small pieces and sauté it in a pan with the oil and butter until it starts to become translucent. Add the chopped chives, the heavy cream and season with freshly ground black pepper.
Turn off the heat and keep warm for the moment.
Using a soup ladle fill the potato ricer and let the batter drop in small drops into slightly salted boiling water.
Cook the Tyrolean gnocchetti until they float, then lift them with a slotted spoon directly into the pan with the sauce.
Toss them briefly over the heat for a few minutes to absorb the flavors and adjust salt if necessary.
Serve the Tyrolean gnocchetti immediately.
Storage of spinach spatzle
Spatzle should be eaten immediately after preparation. However, if you have leftovers, store them in the refrigerator in an airtight container for 1 day and reheat in the oven with grated cheese to create a crispy top.
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