Spaetzle of spinach au gratin

Spaetzle of spinach

Just add the spinach to the dough, cook the spaetzle, sprinkle them with cheese and breadcrumbs and a mouth-watering delicacy is baked!

Ingredients

Main course For 4 people

300 g of spinach

300 g of flour or flour for spätzli

salt

1.5 l of water

4 eggs

80 g of mixed cheeses

2 tablespoons of breadcrumbs

How to proceed

Preparation:

ca. 25 minutes

Rest:

ca. 20 minutes

Gratin:

ca. 20 minutes

Total time:

1 h 5 min

Wash the spinach and put them in a pan dripping with water. Cover and cook until they collapse. Immediately immerse them in frozen water. Drain them and squeeze them well. Finely chop them.

For the spätzli, put the flour and 1 teaspoon of salt in a bowl. Beat the water and the eggs and add to the flour. Knead the dough until bubbles form. Incorporate the spinach. Let the dough rest for approx. 20 minutes. Bring plenty of water to a boil and add salt. Put small portions of the dough on a cutting board and slide strips of pasta into the water with a knife. Or use the special perforated tool for spätzli. When the spätzli come to the surface, remove them with a slotted spoon. Drain them and transfer them to a baking dish.

Preheat the oven to 180 ° C. Grate the cheese with the rösti grater and spread it over the spätzli. Sprinkle with breadcrumbs. Gratin in the centre of the oven for approx. 20 minutes. You may be interested to read about chayote benefits blogpost/ polenta gnocchi recipe/ Chocolate sandwich recipe.

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