SPATZLE spinach dumpling recipe
Spätzle are a typical first course of South Tyrolean cuisine, green dumplings made with spinach, flour, and eggs, irregular in shape, perfect for Sunday lunch or a dinner with friends.
A simpler recipe than expected, to cook every time you want to indulge yourself at the table, as the dough is simple and easy to prepare without much difficulty.
First, you need to boil the spinach, then once squeezed, chop them together with the other ingredients until you obtain a smooth cream to which you incorporate the flour to create a soft dough.
Once the mixture is ready, use a special tool called Spätzlehobel, a kind of horizontal grater with large holes that, moving back and forth, lets drops of dough fall directly into the boiling water. But don’t worry if you don’t have it, a potato ricer with large holes or a grater will work just fine.
They cook in just a few minutes, and as soon as they float to the surface, you can drain them and season them as you like.
Today I propose the Spätzle with a classic and irresistible seasoning with strips of sautéed speck and a creamy cheese and cream sauce: a rich and tasty dish perfect when you want to indulge yourself.
Also try them simply with melted butter or tomato sauce, they will always be delicious!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 50 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 702.75 (Kcal)
- Carbohydrates 49.27 (g) of which sugars 3.00 (g)
- Proteins 24.82 (g)
- Fat 46.17 (g) of which saturated 9.57 (g)of which unsaturated 8.30 (g)
- Fibers 2.69 (g)
- Sodium 883.95 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
SPATZEL recipe ingredients
- 7 oz spinach, cooked, boiled (squeezed, fresh or frozen)
- 2 cups all-purpose flour
- 3 eggs (medium)
- 1/4 cup water (spinach cooking water)
- 1 pinch nutmeg (optional)
- to taste salt
- 1 cup heavy cream
- 5 oz speck (sliced into strips)
- 3 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 pinch black pepper (ground)
- to taste salt
- 1 pinch nutmeg (optional)
Tools
If you don’t have the special tool for spatzle called Spätzlehobel, a potato ricer with large holes or a grater will work just fine.
- Spaetzle Maker
- Pot
- Slotted Spoon
- Pan
- Mixer
HOW TO MAKE SPINACH SPATZLE
For this traditional Tyrolean Spatzle recipe, you can use either fresh or frozen spinach and season them with other sauces. You’ll find all the instructions below.
If using fresh spinach clean them by removing the ends that hold the leaves of each tuft together, wash them, and while still wet, place them in a saucepan with a pinch of salt. Cover and let them wilt over low heat for a few minutes (they will keep a nice green color). Remove from the heat, drain, and squeeze them well by hand to remove excess water. Keep about 70 ml (1/4 cup) of water.
If using frozen spinach, cook according to the instructions, then squeeze, always keeping a little water.Place the squeezed spinach in a food processor, then add the reserved cooking water (1/4 cup), eggs, and salt. If desired, add a bit of nutmeg for extra flavor. Blend for 1 minute. Add the flour and blend again. Remove the dough from the processor and let it rest for 15 minutes.
Meanwhile, prepare the sauce. Take the speck and cut it into strips, put it in a pan to brown with oil and butter. Then add the cream, nutmeg, and chives if you like. Adjust with salt and pepper, then turn off the heat.
Bring a pot of water to a boil, add salt. Position the special Spatzle tool over the pot (if you don’t have it, read the notes at the end). Pour the dough into it and slide it back and forth so that thick noodles form and fall directly into the water. Cook the spatzel for 1 minute until you see them float to the surface. Drain with a slotted spoon. Pour the spatzle directly into the pan with the cream and speck sauce and toss the spinach dumplings to blend all the ingredients.
Serve the spatzle hot, sprinkled with grated Parmesan and, if you like, with an additional drizzle of oil or melted butter or sprinkle with grated Parmesan and crispy speck.
STORAGE
Cooked spätzle can be stored in the refrigerator, in an airtight container, and remain excellent for a couple of days. When serving, we can toss them in the pan with their seasoning. If they dry out too much, add a drop of warm water.
NOTES AND TIPS
IF YOU DON’T HAVE A SPATZLE TOOL: If you don’t have a Spätzlehobel (special tool for spätzle), you can make them with a potato ricer with larger holes or a grater with large holes. In this case, you will need to try to get a thicker dough by adding a little less water than the recipe calls for.
SPATZLE VARIATIONS
You can customize the spatzle in various ways, for example:
Adding cheese: You can incorporate grated cheese into the dough for a richer flavor.
Varying vegetables: Besides spinach, you can try other vegetables like pumpkin or herbs.
Tomato Spätzle: Season with tomato sauce and basil for a lighter dish.
Butter and sage Spätzle: Simply with melted butter and crispy sage leaves for a delicate flavor.
Spätzle are a dish that will surely win over your guests, and the recipe is versatile enough to allow you to experiment with different seasonings! Enjoy your meal!
SPATZLE ALLA GRICIA
HOW TO SERVE SPATZLES
Spatzles are often simply seasoned with melted butter. Or you can sauté chopped ham in butter and deglaze with white wine, then add a bit of cream to obtain a creamier dish.
With leftover and seasoned spätzle, you can make a tasty gratin first course by adding grated Parmesan or other melting cheeses on top and placing it under the oven grill.
