Recipe:

Spinach Spaetzle

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Serves 4 to 6

Ingredients

1/2 cup thawed, drained frozen spinach
1 cup milk
1 large egg
1 tablespoon extra virgin olive oil
1/8 teaspoon ground nutmeg
2 1/4 cups all-purpose flour
1 teaspoon fine sea salt
Butter for cooking spaetzle

Method

Bring a large pot of lightly salted water to a boil. Have ready a fine strainer and a bowl of cold water.

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 a generous amount of butter in a large skillet over high heat. Add spaetzle and cook, tossing frequently, until spaetzle just begins to brown.

Nutrition

Per serving (about 5oz/150g-wt.): 360 calories (130 from fat), 15g total fat, 7g saturated fat, 70mg cholesterol, 560mg sodium, 46g total carbohydrate (2g dietary fiber, 2g sugar), 9g protein

Tags: Vegetarian

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