Spinach Spaetzle Baked with Cheese
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g spinach, frozen
- 250 g flour
- 2 egg (s)
- 1 teaspoon salt
- 2 onions)
- 250 g mushrooms
- 20 g butter or mararine
- 150 g crème fraîche
- Pepper, whiter
- 150 g cheese (Emmentaler, Alläuer)
Print Recipe
Pin Recipe Instructions
- Spinach undefrosted with 3 tablespoon. Thaw water over low heat. Then take it out and let it cool down. Flour, eggs, 1 teaspoon salt, 5 tablespoon. Work the water and spinach into a smooth, bubbling batter. Squeeze the spaetzle into a large saucepan with boiling salted water, allow it to boil once, add cold water, allow it to boil a second time and remove it with a slotted spoon. Repeat this until the batter is used up.
- Peel and finely dice the onions. Clean the mushrooms and cut them into leaves. Heat the fat. Stew the onions and mushrooms in it for about 5 minutes. Stir in the creme fraiche, heat briefly and season to taste with salt and pepper. Place the spinach sparrows in a greased, flat baking dish. Pour the sauce over the spinach spaetzle, then pour the finely grated cheese over it. Baked in a preheated oven (electric stove: 200 degrees, gas stove level 3) until golden brown.
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