Spinach Spaetzle with Cheese

Ingredients

• 2 onions
• 100 g Spinach
• Salt
• 6 Eggs
• 2 tbsp Rapeseed oil
• 350 g spelt flour type 1050 (+1 tbsp for dusting)
• nutmeg
• 3 tbsp butter (15 g each)
• 100 g alpine cheese (50% fat in the mixture)

Instructions

1. 1.

   Peel onions and cut into thin rings. Rinse, clean, wash spinach and collapse it in lightly boiling salted water. Shock with cold water and drain. Puree spinach with a stick blender.

2. 2.

   Whisk spinach puree, eggs, and rapeseed oil together. Gradually fold in 350 g flour using a hand whisk until a thick, flowing dough forms that bubbles. Season with salt and a pinch of freshly grated nutmeg.

3. 3.

   Bring a large pot of salted water to boil and place a large bowl of cold water beside it. Press portions of the dough through a spaetzle press or colander into the boiling water and cook for about 1 minute until the spaetzles rise to the surface. Use a slotted spoon to lift them, drain, and shock in cold water.

4. 4.

   Heat 1 tbsp butter in a pan. Dust onion rings with a little flour and fry for 5 minutes over medium heat until golden brown on all sides.

5. 5.

   Heat remaining butter in a large pan. Warm drained spaetzles while stirring. Grate cheese finely, mix in 70 g of it, and serve in deep bowls. Sprinkle browned onions and the rest of the cheese over the spinach spaetzle with cheese.