Breaded Nut Spaetzle
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g spaetzle
- 50 g hazelnuts, round
- 2 tablespoon butter
- a bit salt
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle according to the instructions on the packet, drain and drain well (!).
- In the meantime, roast the ground hazelnuts in a dry pan over medium heat. Only when the hazelnuts are roasted and fragrant, the butter and a little salt are added and everything is mixed together again. The drained spaetzle are now tossed in the nuts and as many of the spaetzle as possible are coated.
- I like this variant with roulades or beef goulash.
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