Spinach Spaetzle
- 1/2 cup thawed, drained frozen spinach
- 1 cup low-fat (1%) milk
- 1 egg
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon grated nutmeg
- 2 1/4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 tablespoons unsalted butter, for cooking spaetzle
Bring a large pot of lightly salted water to a boil.
In a blender, combine spinach, milk, egg, oil and nutmeg; blend until spinach is puréed.
Whisk flour and salt together in a large bowl.
Stir in spinach mixture.
Spoon batter into a 1-gallon zip-close bag.
Fold top of bag over and work mixture into one corner of bag.
Use scissors to snip off just the very tip of that corner; then very gently squeeze bag to extrude about one-third of the mixture into the boiling water, making thin noodles.
Cook until noodles float and firm up, about 1 minute.
Lift spaetzle out with the strainer and transfer to the bowl of cold water to cool. Repeat with remaining dough.
Drain spaetzle.
When ready to serve, melt butter in a large skillet over high heat.
Add spaetzle and cook, tossing frequently, until spaetzle just begins to brown.
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- 1/2 cup thawed, drained frozen spinach
- 1 cup low-fat (1%) milk
- 1 egg
- 1 tablespoon extra-virgin olive oil
- 1/8 teaspoon grated nutmeg
- 2 1/4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 tablespoons unsalted butter, for cooking spaetzle