Summary

Ingredients

• 300 g beetroot, fully cooked
• salt and pepper
• Nutmeg, grated
• 2 egg (s)
• 400 g flour
• 50 ml vegetable broth, strong, cooled
• 100 ml milk
• salt
• butter

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Instructions

1. Dice the beetroot, then finely puree with the hand blender. Season well with salt, pepper and nutmeg. Now add the vegetable stock, eggs, flour and approx. 80ml milk to the beetroot mass and knead well with the dough hook. The result is a smooth spaetzle dough, so do not add all of the milk straight away, only add the remaining milk to the dough when needed. Bring the salted water to the boil in a large saucepan and pour the dough into the water in portions with the spaetzle slicer. As soon as the buttons float on the surface, they are done. Take out with a slotted spoon and rinse with cold water, drain. Pan the knöpfle in hot butter and serve with a cheese sauce.