Best 8 Herbed Spaetzle And Spinach Recipes

HERB SPAETZLE

Steps:

• Bring a large pot of well salted water to a boil over medium heat.
• In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
• In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
• Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
• What cuties!

HERBED SPAETZLE

Steps:

• In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky.
• Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm.
• Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.

HERBED SPAETZLE AND SPINACH

Steps:

• 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 medium high heat. Add spinach and saute until it starts to wilt. Add spaetzle, season with salt and pepper, and cook until hot. Serve immediately.

HERBED SPAETZLE

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Stir together flour and salt. Whisk together eggs and milk, then whisk into flour until batter is smooth.
• Working over boiling water, force one third of batter through a spaetzle maker or large holes of a food mill. As dumplings float to surface, transfer them to bowl of cold water with a slotted spoon. Make 2 more batches in same manner. Drain dumplings well and toss with oil. Pulse dill, spinach, chives, and 1 tablespoon butter in a food processor until a paste forms. Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then sauté dumplings, stirring, until golden. Add herb butter and sauté, stirring, until dumplings are coated and heated through. Season with salt and pepper.

SPINACH AND MUSHROOM SOUP WITH SPAETZLE

Steps:

• Whisk flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.
• Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.
• Bring a large pot of salted water to a boil over medium heat. Place a spaetzle maker over the boiling water and pour spaetzle dough into the slider basket. Run the basket back and forth until bits of dough fall into the boiling water. Boil spaetzle until firm, 2 to 3 minutes. Drain.
• Melt butter in a Dutch oven over medium heat. Add olive oil, then onion. Sweat the onion for 3 to 4 minutes. Add mushrooms and saute until slightly browned, about 5 minutes. Add spaetzle and stir to combine. Cook until spaetzle is heated through and crispy in spots, 3 to 5 minutes.
• Add chicken broth and bring to a simmer. Stir in spinach and cook until wilted, 1 to 2 minutes. Serve immediately.

HERBED SPAETZLE IN BROWN BUTTER

Steps:

• Combine flour and next 6 ingredients in large bowl. Whisk eggs and broth in small bowl to blend. Gradually stir egg mixture into dry ingredients (batter will be loose).
• Meanwhile, bring large pot of lightly salted water to boil. Reduce heat to medium. Place rimmed baking sheet close by.
• Working with 1/2 cup batter at a time and using flexible rubber spatula, press spaetzle batter through 1/4-inch-wide holes of spaetzle maker or colander. Boil until tender, about 3 minutes. Using skimmer, lift spaetzle from pot. Drain; place on baking sheet.
• Melt butter in large skillet over medium-high heat. Cook until butter browns, stirring occasionally, about 4 minutes. Add spaetzle; sauté until beginning to brown, about 4 minutes. Add spinach and radicchio; toss until wilted, about 3 minutes. Squeeze some lemon juice over spaetzle. Season with salt and pepper.

HERBED SPINACH

Steps:

• Finely chop the spinach stems and coarsely chop the spinach leaves.
• Heat oil in a skillet, add garlic and saute 1 minute.
• Add spinach, basil, salt& pepper.
• Toss in skillet for 4 mintes or until the spinach is coated with oil and just wilted.
• Serve immediatedly.

HERBED SPAETZLE

Steps:

• In a large bowl, combine the milk, eggs, flour, 2 tsp salt, 1/8 tsp pepper, the nutmeg, and 1 Tb each of the parsley and chives. Whisk until smooth.
• Fill a large pot 2/3 full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.
• Put the batter in a spaetzle maker according to the manufacturer's instructions, slide the hopper and drop the spaetzle directly into the simmering water. Alternatively, hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Repeat with the remaining batter.
• Drain the spaetzle well in a colander with small holes so noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
• Just before serving, in a large nonstick frying pan over medium-high heat, melt the butter. Add the spaetzle and saute, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes.
• Season with salt and pepper, and add the remaining 2 Tbs each of parsley and chives.
• Transfer to a warmed large serving bowl and serve immediately.