Spinach spaetzle "Spinatspatzlen"

Serves 4

For the dough
200 g double flour
250 g spinach
3 eggs
Salt
A little nutmeg

For the sauce
100 g cooked ham
Some butter
50 ml cream
50 ml milk
Salt
Pepper
Nutmeg
Parmesan cheese

Briefly blanch the spinach in salted water. Drain well and chop in a blender with the eggs. Then mix with the flour and whip the dough until thick. Season with salt and grated nutmeg. Slice the Spaetzle into the boiling salted water with the Spaetzle maker (or scrape them off the board into the water). As soon as the Spatzle come to the surface, they are cooked. Strain with the pasta strainer. Fry the cooked ham in a little butter in the pan, pour in the milk and cream and bring to the boil. Season with salt, pepper and nutmeg. Add the spatzle and toss in the pan. Serve with freshly grated Parmesan cheese.

TIP: The Spaetzle also taste very good with just brown butter and Parmesan cheese!
If the Spaetzle are not eaten immediately after cooking, rinse them with cold water. They will then not stick together and can be used again!