Summary

Ingredients

• 300 g spaetzle
• 5 medium mushrooms
• 1 small onion (s)
• 100 g cooked ham
• 1 small broccoli
• 1 cup crème fraîche
• 100 ml broth
• salt and pepper
• Herbs
• 2 tablespoons oil
• possibly cheese

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Instructions

1. Cook the spaetzle in boiling salted water for 3-5 minutes until tender. Cook the broccoli in boiling salted water for 8-10 minutes until tender. Drain both.
2. While the pasta and broccoli cook, cut the onion, ham, and mushrooms into small pieces.
3. Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the onion, ham, and mushrooms and cook, stirring occasionally, until softened, about 5-7 minutes.
4. Pour the broth into the pan, stirring to deglaze the bottom, and reduce over medium heat for 2-3 minutes.
5. Remove from heat and fold in the crème fraîche. Add the cooked spaetzle and broccoli florets and mix gently until combined.
6. Season with salt, pepper, and herbs. Top with cheese if desired.