After a great success of, my wife made this spinach spaetzle. (What’s the old adage, “the right tool for the job”). She made this basically because we had a bit of spinach left over from another dish. This was light supper and I served spinach spaetzle with and green beans.
With the spaetzle maker, the size of the spaetzle is just right and it is much easier to make. By-the-way, it may look like there are peas on the plate in the picture above but it is actually the spaetzle as shown in the close-up below. I heated it up by sautéing in a bit of olive oil.
1/2 cup thawed, drained frozen spinach (we used fresh spinach cooked without any addition of water).
1 cup low-fat (1%) milk
1 tablespoon extra-virgin olive oil
1/8 teaspoon grated nutmeg
2 1/4 cup all-purpose flour
1 teaspoon Kosher 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 (#1 and #2); blend until spinach is puréed. Whisk flour and salt together in a large measuring cup (using a measuring cup makes it easier to pour the batter into the hopper of the spaetzle maker). Stir in spinach mixture. (#3). In several batches pour the batter into the hopper of the spaetzle maker. Slide the hopper back and forth over the base plate with holes (#4 & #5). Cook until noodles float and firm up, about 1 minute. Lift spaetzle out with a strainer and transfer to a colander to drain and drizzle on some olive oil to keep them from sticking together. (#6) Repeat with remaining dough.
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.
Although we really did not taste the spinach, it adds a nice green color. This is a welcome change from our usual forms of pasta. Despite a good amount of nutmeg, it is not at all overwhelming. The texture was firm enough to hold together but still very tender.