You’ll only need 3 ingredients to prepare this delicious and hight un iron healthy meal! For those who don’t know, spätzle are little dumplings native to the Alpine region between Austria and Italy, were I come from. I love make spätzle for Grace, as they are so easy to do and are a delicious way to serve her vegetable! She really loves eating them, probably because they are very easy for her to eat and for their funny shape 🤷🏻♀️ I’m 100% sure that if you try them, you and your kids will fall in love with them!😍
(2 adults + 2 kids)
400g frozen spinach
250g plain flour
Pinch of salt
NOTE: I like to serve Spinach Spätzle with (vegan) butter, sage and grated Parmesan cheese, but you can dress them up however you like!
Thaw spinach and press excess water out, in a sieve using the back of a spoon.
In a food processor add drained spinach and pulse until very chopped.
Add flour, eggs , salt and pulse again until smooth and completely combined. (Dough will be sticky, should have the consistency of thick pancake batter).
Bring a large pot of salted water to a boil.
Now use a spätzle maker, scoop about 2 tbsp of the batter on, and scrape it through so it falls through the holes of the colander.
Wait until spaetzle float to the top, then let them cook an additional 2 – 3 minutes.
Scoop spaetzle out with a slotted spoon into a large dish.
Repeat until you have used all your batter.
In a large pan, heat the butter and sage over medium heat, once the butter has melted, toss in the cooked spaetzle.
Serve topped with Parmesan cheese.