Spinach Spätzle Calories

To make Spinach Spätzle, blend cooked spinach with eggs, flour, salt, and enough water to form a thick, sticky dough. Push it through a Spätzle maker or a large-holed colander into boiling salted water, then lift the pieces out when they float.

Yes, frozen spinach works well for Spinach Spätzle. Thaw it completely and squeeze out as much water as possible before mixing it into the dough; excess moisture can make the batter too loose to shape.

You can make Spinach Spätzle without a dedicated maker by pushing the dough through a large-holed colander or grater into boiling water. Alternatively, spread dough on a cutting board and scrape thin strips into the pot with a knife.

Spinach Spätzle pairs especially well with a creamy mushroom sauce or melted butter and grated cheese. For a lighter finish, toss it with olive oil, black pepper, and a little lemon rather than covering it with a heavy sauce.

Yes, Spinach Spätzle can be baked with cheese. Toss the cooked noodles with grated cheese and a little cream or milk, transfer them to a baking dish, and bake until bubbling and lightly browned on top.

Spinach Spätzle contains spinach in the dough, unlike regular Spätzle, so it is green and has a subtle vegetable taste. Both are small German egg noodles made with a similar dough and cooked in boiling water.

Yes, cooked Spinach Spätzle freezes well. Cool it fully, freeze the pieces in a single layer before packing them into an airtight container, and thaw in the refrigerator before reheating in a pan.

Reheat leftover Spinach Spätzle in a skillet with a small splash of water or a little butter, stirring until hot. The skillet helps restore moisture and can crisp the edges; microwaving works too, but may make the noodles softer.

Spinach Spätzle is a spinach variation of Spätzle, the small egg noodles associated with southern Germany, especially Swabia, as well as neighboring Alpine regions. It is commonly served as a side dish or combined with cheese for a filling meal.