Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Melt the remaining butter in a large pan and toss the spinach spaetzle in it. Serve everything.
6. A fresh tomato salad and fresh baguette go well with it.