Spinach Spätzle with Speck from South Tyrol

Spinach Spätzle with Speck Recipe

Ingredients

For the Spinach Spätzle:

200g (1 1/3 cups) all-purpose flour

2 large eggs

100g (3.5 oz) fresh spinach (or 50g / 1.75 oz frozen spinach, thawed and well-drained)

Salt and pepper to taste

A pinch of nutmeg (optional)

For the Sauce:

150g (5 oz) speck, diced

1 tbsp butter

Freshly ground black pepper

Poppy Seeds (optional)

Grated Parmesan or Alpine cheese, for garnish (optional)

Instructions

1. Prepare the Spinach Purée:

If using fresh spinach, blanch it in boiling water for 30 seconds, then transfer it to an ice bath to cool.

Drain and squeeze out excess water. Blend the spinach until smooth.

If using defrosted spinach, simply blend them.

2. Prepare the Spätzle Batter:

In a mixing bowl, combine flour, eggs, spinach purée, a pinch of salt and pepper.

Whisk until you have a smooth, thick batter. Add a pinch of nutmeg if desired.

Let the batter rest for about 10 minutes.

3. Cook the Spätzle:

Bring a large pot of salted water to a boil.

Place the batter on a Spätzle board or in a colander with large holes, then scrape or press the batter into the boiling water.

The Spätzles will sink, then rise to the surface. Let them cook for 2–3 minutes after they float up, then use a skimmer to transfer them to a bowl. Drizzle with a bit of oil or butter to keep them from sticking.

!Save some of the cooking water!

4. Prepare the Speck and the Sauce:

In a large skillet, melt the butter over medium heat.

Add the speck and cook until crispy and golden brown.

Add half a ladle of the cooking water, stir, and bring the mixture to a gentle simmer.

Season with black pepper.

5. Combine and Serve:

Add the cooked spinach Spätzles to the skillet with the sauce and toss well to coat evenly.

Garnish with Poppy Seeds and grated cheese, if desired.

Serve immediately.

Enjoy!