Spinach Spaetzle Alla Panna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the spaetzle:
- 200 g spinach leaves, fresh
- 300 g flour (spaetzle flour)
- 3 egg (s)
- 1 egg yolk
- a bit salt
- some nutmeg, grated
For the sauce:
- 1 onion (s)
- 125 g cooked ham
- 5 tablespoon butter
- 225 g whipped cream
- some black pepper from the mill
- 150 g Goronzola
Print Recipe
Pin Recipe Instructions
- Wash and clean the spinach. Then weigh out about 150 g of spinach and briefly sauté in a saucepan with about 100 ml of water. Then puree finely and let cool down.
- Put the flour in a bowl. Add the eggs, egg yolk, 1 teaspoon salt, some freshly grated nutmeg and the pureed spinach and beat everything with a wooden spoon until the dough bubbles and drips from the wooden spoon. Then cover the dough and let it rest for about 20 minutes.
- Bring plenty of water to the boil in a large saucepan. As soon as the water is boiling, lightly salt it and use a spaetzle press to squeeze a portion of the dough into the boiling water. As soon as the spaetzle swim on top, remove them with a slotted spoon and let them drain. Prepare the rest of the dough in the same way.
- Peel and finely dice the onion. Dice the boiled ham. Melt 2 tablespoons of butter in a saucepan and sauté the onion cubes. Then add the boiled ham and sauté briefly. Then pour in the whipped cream, bring to the boil and season with a little salt and a few turns of black pepper from the mill. Melt the gorgonzola in cubes while stirring in the sauce.
- Melt the remaining butter in a large pan and toss the spinach spaetzle in it. Serve everything.
- A fresh tomato salad and fresh baguette go well with it.
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