Flavored with spinach and just a touch of nutmeg, these flour dumplings are the perfect accompaniment to roasted meats and saucy stews. A quick trip to the buttery skillet adds an extra layer of flavor that you'll come to crave.
Special Diets:
Method
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.
Nutritional Info
Serving Size
Calories
360
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.