Spatzle di Spinaci Trentini
Vibrant green spinach drop dumplings coated in a rich cream and speck sauce, also known as Spinatspätzle across the border in South Tyrol.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Spätzle maker or colander with large holes
- •Food processor or blender
- •Large pot
- •Large frying pan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 26 g
- carbs
- 54 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 540 kcal
Instructions
- 1
Blanch the fresh spinach in boiling salted water for two minutes until completely wilted.
- 2
Drain the spinach thoroughly and squeeze out all excess moisture with your hands.
- 3
Blend the squeezed spinach, eggs, water, salt, and nutmeg together until completely smooth.
- 4
Pour the green mixture into a bowl and stir in the flour to form a thick, sticky batter.
- 5
Let the batter rest for ten minutes while bringing a large pot of salted water to the boil.
- 6
Melt the butter in a large frying pan and fry the speck strips over medium heat until lightly crisp.
- 7
Pour the cream into the pan with the speck and simmer gently for two minutes until slightly thickened.
- 8
Press the rested batter through a spätzle maker directly into the boiling water in two batches.
- 9
Simmer for one to two minutes until all the dumplings float to the surface.
- 10
Lift the spätzle out with a slotted spoon directly into the warm cream and speck sauce.
- 11
Toss gently over low heat, fold in the grated Trentingrana, and season with black pepper before serving.
Chef's tips
Squeeze as much liquid as possible from the spinach to prevent a sloppy batter. The mixture should be thick and glossy, dropping reluctantly from a spoon. If you do not own a spätzle press, scrape small ribbons of batter from a wet chopping board directly into the boiling water using a palette knife.
Ingredient substitutions
- Speck del Trentino → South Tyrolean speck or smoked pancetta
- Trentingrana cheese → Grana Padano or Parmigiano Reggiano
- double cream → fresh single cream combined with a knob of butter
Storage
Store leftover spätzle in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a frying pan over low heat with a splash of cream or milk to loosen the sauce.
Common mistakes to avoid
- •Leaving excess water in the spinach, which dilutes the batter and makes mushy dumplings.
- •Crowding the pot by pressing all the batter at once, causing spätzle to stick together.
- •Boiling the cream sauce too vigorously, which can cause dairy fats to split.
Serving suggestions
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