RecipesPasta & Co

Easy and delicious spätzle (small spinach gnocchi)

by Micaela Harrasser

I grew up eating those, they’re definitely in my top 10 favorite dishes. To me they’re super comforting and delicious. To not mention it takes minutes to make them. These gnocchi are originally from the south of Germany, and nowadays you can enjoy them in many regions including Sudtirol (Alto Adige) and Switzerland. This healthier variation has spinach, but you can also make them ‘plain’ by omitting the spinach.

The sauce I always have them in, which is what you would get in a restaurant in Alto Adige, is cooking cream, chives and cubed ham. All generously covered with freshly grated cheese of course. Here I omit the ham to keep it vegetarian and still super tasty 😉

To make them the traditional way you need the specific tool named spatzlehobel (You can find it on Amazon!).

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Easy and delicious spätzle (small spinach gnocchi)

Serves: 4x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 400g fresh spinach to boil
  • 350g flour (I do a mix of 200g whole meal and 150g all-purpose)
  • 2 eggs
  • Salt pepper and nutmeg, a generous pinch
  • 100-200g water (or stock)
  • Stock to boil spätzle in

Instructions

  1. First, quickly boil the spinach.
  2. Once ready, rinse under cold water and drain very well.
  3. Transfer to a bowl and blend them using a had mixer.
  4. In the same bowl, add the eggs and the spices, and mix well.
  5. Add the flour, mix well.
  6. Slowly start adding half of the water/stock, mix well then check the consistency: you want it quite thick, almost like cake batter.
  7. Once ready, start boiling the water with a veggie cube stock on the stove with some salt.
  8. Use the spatzle machine to add the small gnocchi to the boiling water.
  9. Once they start floating on the surface they are ready, so you can take them out with a sieve.
  10. Make sure to remove excess water.
  11. Now add on the sauce of your choice: here is cooking cream and chives. Enjoy!

Notes

Storage: they can be stored, cooked but without sauce, in the fridge for up to 2 days. You can re-heat them in the microwave or in a pan with some oil to add some crunch 😉

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