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Spinatspätzle are a delicious modification of the classic Swabian spaetzle – with fresh spinach and a wonderfully green color. They are not only a real eye -catcher, but also wonderfully versatile. With our simple recipe you make the green spaetzle yourself very simply. Whether as a side dish, baked with cheese or in a creamy sauce – spinach spaetzle just fit.
Spätzle are an absolute classic in southern Germany, but also very popular. Our green variant with spinach brings even more taste and color on the plate. The homemade spinach spaetzle are surprisingly easy to prepare. They are guaranteed to succeed with a spaetzle press or a plane. And if you, like us, cannot get enough of the Swabian pasta, you will find a selection of different spaetzle recipes here.
Few ingredients for homemade spinach spaetzle
For the perfect Spinatspätzle you only need a handful of ingredients:
- spinach Convinces with its high content of minerals such as iron, magnesium and vitamin C. It gives the spinach spaetzle a slightly nutty note and ensures the strong green color. You can both refresh as well as frozen Use leaf spinach. We are big fans of the green vegetables – here you will find all of our spin recipes.
- Flour: We use wheat flour type 550 because we have it at home by default. Alternatively, Type 405, special spaetzle flour or 630 spelled flour are also suitable.
- Eggs: The rule of thumb applies here: an egg per 100 grams of flour. The eggs ensure the necessary binding of the dough and the typical consistency of the spaetzle.
- Water Makes the dough smooth.
- Optionally you can do the spaetzle dough with something nutmeg Season.
Spinatspätzle – what fits?
The spinach spaetzle are incredibly versatile. Whether as a main course or side dish – they just go with everything.
Cheese: Spinatspätzle as a cheese spaetzle with spicy mountain cheese and roasted onions – wonderful!
As a side dish: Perfect for meatballs, sliced or a delicious piece of fish like our juicy oven salmon with vegetables.
Spaetzle with sauce: The absolute classic. Whether a classic brown cream sauce or a spicy cream sauce with Gorgonzola – a fruity tomato sauce also tastes fantastic.
With butter and parmesan: Simple, but unbeatably tasty! In addition a fresh salad and the main course is ready.
5 reasons why we love Spinatspätzle
- Quick & simple: The dough is prepared in just 5 minutes and is super fast with a spaetzle press or plane.
- Perfect for preparing: Spinatspätzle can be prepared wonderfully in large quantities and freezing. Tip: So that you don’t stick, put it off with cold water after cooking.
- Great color & taste: With the spinach, the spaetzle gives a beautiful green color and a fine flavor. Bear garlic lovers should definitely try our wild garlic spaetzle.
- Healthier Spätzle: Thanks to the spinach, the homemade spaetzle contain an extra portion of vitamins and fiber.
- Tastes the whole family: The healthy vegetables also taste good for the largest (or the smallest) spinach critic.
Our tips for the best spinach spaetzle
Strong blender: So that the spinach spaetzle becomes nice and green, you need a strong blender. With the hand blender, the spaetzle white with green spin pieces remain.
Salt cooking water: Since the spaetzle dough is not seasoned, the cooking water should be sufficiently salted. We use about 1-2 teaspoon of salt for a large saucepan.
Hobel, press or scraped? Depending on whether you prepare your spaetzle with the press or a spaetzle slide, the flour and/or water volume varies something. We prepared the dough with the spaetz press. For the planer you can add about 10g more water.
Prepare spinach: If you use the TK spinach, let it thaw completely and use the collapsed spinach water. On the other hand, you should thoroughly spin the fresh spinach after washing with the salad spinner so that your dough does not become too watery.
Keep the spaetzle warm: If you want to serve the spaetzle immediately, you can keep them warm in a baking dish in the oven at a 120 degree top/bottom heat.
Have fun cooking and enjoy your homemade spaetzle. If you liked the recipe, we look forward to an evaluation from you. 🙂
Spinatspätzle are a delicious modification of the classic Swabian spaetzle – with fresh spinach and a wonderfully green color. They are not only a real eye -catcher, but also wonderfully versatile. With our simple recipe you easily make the green spaetzle yourself.
Suitable recipe recommendations
260G
Information for 4 Portions
- If your TK spinach uses: let it thaw completely and collect the spinach water escaping.
- Puree the spinach and water very finely in a blender at the highest level.
100 g spinach, 120 g of water
- Process flour, eggs and pureed spinach into an even dough.
400 g wheat flour type 550, 4 eggs
- Bring a large saucepan with salt water to a boil. Add the spaetzle dough with a spaetzle press or a spaetzlehobel, let it boil for about 3-4 minutes and then scoop out with a foam spoon. Warm up until serving.
Tips:
- You can use fresh spinach or TK spinach. We tested both and both work equally well. It is important that you have the TK spinach thawed completely and use the spinate water that escapes.
- So that the spinach spaetzle get so green, you have to use a good blender. It doesn’t work with a blender.
- If you use fresh spinach and wash it beforehand, think about spinning it with a salad sling. Otherwise the amount of water is not correct and your dough becomes too liquid.
- The recipe is ideal for a spaetzen press. If you use a spaetzlehobel, you can use 10g more water.
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