Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 350 g flour
- 7 tablespoon durum wheat semolina
- 350 ml water
- 100 g spinach, chopped
- salt
- Nutmeg, freshly grated
- 2 onions)
- 60 g mararine
- 200 g cheese, vean
Print Recipe
Pin Recipe Instructions
- If frozen, let the spinach thaw. For the spaetzle dough, mix together durum wheat semolina, spinach, water, 1 teaspoon salt and a little grated nutmeg. Add the flour and mix with a dough hook and mixer to form a smooth, tough dough. Let rest for 30 minutes.
- Peel the onions, cut into fine rings and brown in the margarine at a low temperature for 10-15 minutes. Bring plenty of salted water to the boil. Plane the spaetzle into the boiling water and remove it when it floats on the surface.
- Put the spaetzle in a casserole dish greased with margarine and keep it warm in the oven at approx. 200 ° C. When all the spaetzle are ready, sprinkle them with onions and cheese in the pan and bake for 5 - 10 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below