Herbed Spaetzle and Spinach
These tiny dumplings are easy to make.
Martha Stewart Living, November 1994
- 2 1/2 cups all-purpose flour
- Salt and freshly ground pepper
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme leaves
- 1 tablespoon minced fresh parsley
- 2/3 cup milk
- 5 large eggs
- 6 1/2 tablespoons olive oil
- 1/2 bunch spinach (about 1 pound), washed thoroughly and stems removed
- Whisk together flour, 1 teaspoon salt, 1/8 teaspoon pepper, nutmeg, and herbs in a large bowl. In another bowl, beat the milk, eggs, and 5 tablespoons olive oil. Whisk into flour mixture until smooth.
- In a large pot, bring 6 quarts of water to a boil; add 1 tablespoon salt. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter and push it through into the boiling water, or use a colander, pushing batter through with a rubber spatula. Cook spaetzle until it floats to the top, about 30 seconds. Drain spaetzle in colander.
- Heat remaining 1 1/2 tablespoons olive oil in a skillet over mediumhigh heat. Add spinach and saute until it starts to wilt. Add spaetzle, season with salt and pepper, and cook until hot. Serve immediately.
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