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🍽️ Creamy Cheese Sauce with Spinach Spaetzle

502 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Spinach 300 g
• Wheat flour, Type 405 400 g
• Eggs 4 pcs.
• Water 200 ml
• Spring onions 0.5 bunch
• Oil 2 tbsp
• Dry white wine 100 ml
• Whipping cream 200 g
• Gouda, grated 200 g
• Pepper, black ground pinch
• Nutmeg, ground pinch

Instructions

1. 1. Bring two liters of salted water to a boil in a large pot.
2. 2. Wash the spinach thoroughly.
3. 3. Add the spinach to the boiling salted water for three minutes.
4. 4. Pour the spinach into a colander and let it drain well.
5. 5. Puree the drained spinach finely in a bowl.
6. 6. Add flour, eggs, water, and salt to the bowl with the spinach.
7. 7. Stir the ingredients with a cooking spoon to form a smooth dough.
8. 8. Stir vigorously until small bubbles form in the dough.
9. 9. Bring about five liters of salted water to a boil in a pot.
10. 10. Wash the spring onions and dry them.
11. 11. Cut off the root ends of the spring onions.
12. 12. Slice the spring onions into rings.
13. 13. Press the spaetzle dough in portions into the boiling salted water using a spaetzle press or a slicer.
14. 14. Cook the spaetzle for about three minutes until they float to the surface.
15. 15. Remove the spaetzle with a slotted spoon.
16. 16. Rinse the spaetzle briefly in cold water.
17. 17. Set the spaetzle aside.
18. 18. Repeat the process with the remaining dough.
19. 19. Heat the oil in a frying pan over high heat.
20. 20. Sauté the spring onion rings for about two minutes.
21. 21. Deglaze the onions with white wine.
22. 22. Let the liquid reduce for about one minute.
23. 23. Add the cream to the pan.
24. 24. Reduce the heat.
25. 25. Add the cheese to the sauce.
26. 26. Let the cheese melt while stirring occasionally.
27. 27. Season the sauce with salt, pepper, and nutmeg.
28. 28. Plate the spinach spaetzle together with the cheese sauce.
29. 29. Enjoy your meal!

Nutrition per serving

• kcal: 502
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 38 g