Irresistible spinach spatzle with speck

Let's find out how to prepare spinach spatzle with speck, the green version of the well-known Tyrolean gnocchi.

The recipe we propose today is perfect for those who love preparing fresh pasta with their own hands. Spinach spatzle are a truly delicious first course and suitable for using fresh spinach in a different way than usual. Traditionally spatzle, typical Tyrolean dumplings, are prepared with classic egg pasta, but this version is also very popular . What do you think?

Preparing spinach spatzle

1. To start, cook the spinach in a pan until it is completely wilted ( about 5 minutes will be enough) or blanch it for 5-6 minutes in boiling salted water.
2. Squeeze them well to remove excess water and let them cool.
3. Transfer the now cold spinach into a bowl, chop it coarsely and add the egg and a pinch of nutmeg to taste.
4. Mix well, add salt and then add the flour, mixing with a spoon.
5. Gradually add the water until you obtain a smooth puree . If it is too hard, add more water (this will depend on how much liquid the spinach still has).
6. Separately, toast the speck cubes in a pan over medium heat, then pat them dry with kitchen paper to absorb the excess fat.
7. Bring a pot of water to the boil for cooking the spatzle. Once it reaches the boil, add salt to the water and if you have it available, form the spatlze with the appropriate tool by dropping them into the water a little at a time. If not, use a grater with large holes.
8. As soon as the spatzle have floated to the surface, lift them with a slotted spoon and place them in the pan, where you have melted a cube of butter.
9. Serve, adding the speck and, if desired, the grated cheese.

Alternatively, we recommend you try the egg-free vegan spatzle recipe.

And here is a video recipe similar to our preparation , for step-by-step help during the recipe:

storage

The spatzle can be stored in the refrigerator for up to 2 days after cooking .

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