Spaetzle with Tomato and Spinach Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 grams flour
- 0.25 teaspoon ¼ salt
- 2 tablespoon spice (s), dried (e.g. herbs Provence, basil)
- 1 pinch (s) nutmeg
- 1 egg (s)
- 0.25 liter ¼ water
- 500 g spinach (the one with the bubble)
- 2 onions)
- 1 clove garlic
- 3 tomato (s)
- salt
- oil
- some lemon juice
Print Recipe
Pin Recipe Instructions
- For the spaetzle, mix the flour with salt, pepper and the spices. Then stir in the egg and water. Beat with a wooden spoon until the dough bubbles and separates from the bowl.
- Bring hot water to the boil, add plenty of salt, rub the spaetzle dough through a spaetzle strainer and cook in the boiling water until it is done (goes very quickly). If all the spaetzle float on the surface, pour off the hot water and put the spaetzle back in the pot, set aside.
- For the sauce, chop the onions and sauté them in a saucepan with a little oil. Mash the garlic and add to the onions along with the frozen spinach and bring to the boil. Add the sliced tomatoes to the spinach and stir in. Maybe add a little salt.
- Arrange the spaetzle on a plate and pour the tomato-spinach sauce over it. Tastes particularly delicious with a pinch of lemon.
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