Gluten-Free Spinach Spatzle are the gluten-free version of the famous Tyrolean dumplings. Spinach spatzle are excellent with cream and speck, with butter, or even with a simple tomato sauce. These dumplings are made with a dough of water, flour, eggs, and in this case, spinach, using the special tool called the Spätzlehobel, a kind of grater that allows us to create these delightful dumplings.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Saints
Ingredients
- 2 1/4 cups flour (Farabella pasta mix)
- 1/2 lb spinach, cooked, boiled
- 3 eggs
- 3/4 cup water
- 1 pinch salt
- 1 pinch nutmeg
- 1 tbsp extra virgin olive oil
Tools
- 1 Blender / Mixer
- 1 Spaetzle Tool
- 1 Pot
- 1 Colander / Strainer
- 2 Bowls
Steps
Blend the spinach with the eggs, salt, water, and nutmeg. When the mixture is smooth, stop the mixer and add the flour in three parts, so as not to form lumps. Let the mixture rest for 30 minutes covered.
In the meantime, bring salted water to a boil. Place the spaetzle tool on the pot. Pour some batter into the appropriate space and slide it back and forth so that the dough comes out of the holes. As soon as the spatzle float to the surface, collect them with a slotted spoon and pass them under cold water. Let them drain and prepare the others in the meantime. Once ready, add a tablespoon of oil and mix. Use in the seasoning by pouring them directly into the chosen sauce or store in the refrigerator in a closed container for up to 3 days.
WARNING: consult the Italian Celiac Association handbook and carefully read the ingredients, to ensure they do not contain gluten contamination
Advice
You can keep them in the fridge for up to 3 days, just pour them into the sauce and heat them up.
Freezing is not recommended.
Freezing is not recommended.
Freezing is not recommended.
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