A luxe option for a family meal but special enough for when you're hosting a few guests, these tender, nutmeg-infused spinach dumplings offer an update on the plainer classic. Once boiled, the spatzle is tossed in a peppery white wine, Parmesan and crème fraîche-based cream sauce that's dotted with pan-fried speck. Both the dumplings and the sauce can be made in advance and stored separately in the refrigerator in airtight containers.
- 350 grams spinach (cooked, drained and chopped)
- 1 cup water
- 300 grams flour
- 2 eggs
- ground nutmeg
- 30 grams butter
- 150 grams speck (or smoked ham, chopped)
- 1/2 cup white wine
- 1 cup creme fraiche
- 4 tablespoons parmesan cheese (grated)
- ground black pepper
- In a bowl, mix the spinach, water, flour, eggs, nutmeg, and salt into a soft dough.
- Cover the bowl with plastic wrap and place the bowl in the refrigerator for 30 minutes.
- Place the dough onto a wet chopping board and cut off little strips of dough with a sharp knife and add to boiling salted water.
- Bring to the boil and then remove with a slotted spoon.
- Rinse briefly with cold water.
- In a skillet, add the speck with the butter, and then add the wine.
- Bring to the boil briefly, and then add the creme fraiche, Parmesan cheese, and a pinch of salt and black pepper.
- Add the Spätzle and mix well.
- Serve warm.
|Calories550Calories from Fat210|
|% DAILY VALUE|
|Calories from Fat210|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.