Spinach Spätzle with Cheese Cream

17/11/2023

Spinach Spätzle with cheese cream is a dish that combines German tradition with a touch of creaminess that pairs well with the Italian taste. Here is the recipe for preparing this delicious first course.

Ingredients

300 g of flour (preferably type “00”)
100 g of fresh spinach (or 40 g of frozen and squeezed spinach)
3 medium-size eggs
60 ml of water
Salt to taste
Grated nutmeg to taste
200 g of creamy cheese (like Philadelphia or a spreadable cheese of your choice)
50 ml of milk
30 g of butter
Grated Parmesan cheese to taste
Pepper to taste

Preparation

Start by washing the fresh spinach and boiling it for a few minutes in salted water. Once cooked, squeeze well and chop finely. If using frozen spinach, let it thaw completely and squeeze well to remove excess water.
In a large bowl, place the flour and create a well. Add in the center the eggs, chopped spinach, a pinch of salt, and a sprinkle of nutmeg.
Begin kneading by gradually adding water. Continue to work the dough until it becomes smooth and homogeneous. The Spätzle dough should be quite compact but at the same time soft.
Bring a pot of salted water to a boil. At this point, you can use a special Spätzle tool or a grater with large holes to “grate” the dough directly into the boiling water. The Spätzle are ready when they float to the surface after about 2-3 minutes.
Drain them with a slotted spoon and quickly refresh under cold water to stop the cooking, then let them drain.
In a pan, melt the butter and quickly sauté the Spätzle to flavor them.
For the cheese cream, heat the milk in a small saucepan, then add the spreadable cheese and stir until you obtain a smooth and homogeneous cream.
Arrange the Spätzle on a serving dish, pour the cheese cream over them, add a grind of pepper, and finish with plenty of grated Parmesan cheese.

Curiosity

Spätzle have ancient origins; it is said that their first appearances date back to the 12th century in some regions of Central Europe. Each area then developed its own local variant, but what does not change is their popularity as a comforting and hearty dish. In Italy, they are well-known in the Alto Adige region, where the cuisine is heavily influenced by neighboring Austria.