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Sunday, March 24, 2013

Spinach Spaetzle {Spinatspaetzle} for #SundaySupper


Here we are in late March and it is almost Easter.  I know, it's said by this mothership every single Sunday but where did the time go?  I guess time flies when you are having fun, right?!

I am so excited for this week's #SundaySupper Passover and Easter event.  What is more special than cooking for a holiday, right?  When we get together around the table and enjoy great food, together with company of great friends and family.  It is the time when traditional dishes or just very special dishes are served.  This week's event is hosted by Carla aka Chocolate Moosey; she is an amazing blogger, cook, and photographer every week I admire her out-of-this-world presentations.  Be sure to  visit and say hello; thank you, Carla.

Today I bring Spinach Spaetzle aka Spinatspaetzle; they are a twist on the ordinary Spaetzle and perfect for Easter.  A perfect side for the holiday table,
spinach spaetzle dairyfree

or the perfect vegetarian meal when baked with a little bit of Emmenthaler.
baked spinach spaetzle



    Spinach Spaetzle {Spinatspaetzle}
    - 1/2 lb fresh spinach, cleaned, thick stems cut off, and washed
    - pinch of salt
    - 2 C flour
    -1/2 C water
    -4 eggs
    for finishing
    - splash of Olive Oil
    - 1 onion diced
    - 1/2 blanched and sliced almonds
    - 3/4 C Emmenthaler {optional only for step 9}

    1. In a large pot bring water to a boil, when hot add spinach an blanch for 2 minutes,
    2. drain, and rinse with cold water. Carefully squeeze as much water out as possible before
    3. finely chopping spinach, or put it through a food processor.
    4. Add flour, salt, chopped spinach, water, and eggs into either a big bowl, or into your mixer with the
        kneading hook.  Knead until all ingredients are well combined, be careful not to over mix it.
    5. Bring large pot of water to a boil - when boiling add {working in small portions} dough to your
        Spaetzlepress, or scrape dough of your board into the boiling water.  Remove with a skimmer when
        they float to the top.
    6. Continue until you have used up all of the dough.
    ***You can freeze them now; when ready to use defrost them and follow the finishing steps***
    For finishing
    7. Heat a splash of Olive Oil in a pan and add onions when hot.  When onions are soft, add
    8. almonds until they are a little browned before adding the Spinach Spaetzle.  Toss in the pan until
        hot.  Add salt to taste!
    OR if you plan to serve it as a vegetarian main dish
    9. Preheat oven to 325 mix the finished Spinach Spaetzle with Emmenthaler and bake until cheese has
       melted.

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