Buttermilk Spinach Spaetzle Recipes

SPINACH SPAETZLE

Steps:

• Wash the spinach and put it in a food processor. Blend the spinach until it's in finely chopped pieces. You can also use a knife to finely chop the spinach - but a processor is just faster and easier.
• Place the flour into a medium-sized mixing bowl. Make a small well in the middle of the flour.
• Add the eggs, salt, and nutmeg into the middle of the bowl. Stir the ingredients together using a wooden spoon or an electric mixer until loosely combined.
• Now add the chopped spinach into the bowl and continue to mix the content together.
• Once evenly mixed, add the water into the dough. We recommend adding the water in small amounts. Depending on the moisture content of the spinach, you may have to add a tiny bit more or less water. You may also have to mix a little longer than when making normal spaetzle. The spaetzle dough is ready when it has an elastic, lump-free consistency. The dough should stick to a wooden spoon when passed through and create air pockets as you fold the dough in the bowl.
• Grab a large pot, fill with water and a pinch of salt, and bring the water to a boil. Reduce the heat once it bubbles so that the water holds an active simmer.
• Grab your Spaetzle maker/grater and spoon portions of the Spaetzle batter onto it. Use a scraper to scrape the batter through the grater into the boiling pot. The spinach spaetzle will float to the top of the pot when they are done cooking. Cooking time isn't long for small spaetzle - around 2-3 minutes.
• Remove the green spaetzle dumplings with a large straining spoon and toss them in another bowl. Repeat from step 7 until you have used all the spaetzle dough.

BUTTERMILK CREAMED SPINACH

Steps:

• Trim stems off of the spinach, chop it and rinse well. In a large skillet, add spinach and onions over low-medium heat. Steam covered for about 10 minutes stirring occasionally. Remove spinach mixture from the skillet and set aside. While spinach is cooling, heat olive oil or butter over medium heat. Once heated through add flour, (1 T. at a time) mixing thoroughly with the oil or butter making sure there are no lumps. Reduce heat to low and once more finely chop the spinach-onion mixture with the garlic clove and add it to the oil-flour mixture. Mix very well then add the buttermilk, salt and nutmeg. Mix well and allow to remain on the heat for another 5-10 minutes.

SPINACH SPAETZLE

Steps:

• Puree a 10-ounce package thawed frozen spinach (squeezed dry), 1/2 cup milk, 2 eggs, 3/4 teaspoon salt and a pinch of nutmeg until smooth. Combine with 1 3/4 cups flour in a bowl. Transfer to a cutting board; use the back of a knife to scrape off small strips of dough. Boil 2 to 3 minutes. Remove with a slotted spoon and toss with butter, a splash of cooking water, salt and pepper.

BUTTERMILK-SPINACH SPAETZLE

Steps:

• Squeeze out as much liquid as possible from spinach. Place spinach in blender. Add buttermilk, oil, egg and yolk; blend well. Sift flour, salt and nutmeg into large bowl. Gradually add buttermilk mixture; stir until thick and sticky batter forms.
• Working in batches, drop batter by rounded 1/2 teaspoonfuls into large pot of boiling salted water, dipping teaspoon into boiling water between spoonfuls. Boil until cooked through, about 10 minutes. Using slotted spoon, transfer spaetzle to colander and drain well. (Can be made 1 day ahead. Cover and chill.)
• Melt butter in heavy large skillet over medium heat. Add spaetzle and stir until coated with butter and heated through, about 5 minutes. Season with salt and pepper. Transfer to platter; serve.