Spinach Spätzle (Spätzle di Spinaci)
Spinach spätzle are soft egg dumplings typical of South Tyrol. Their vibrant colour and delicate texture make them one of the region’s most recognisable dishes.
Ingredients (4 servings)
250 g plain flour
250 g fresh spinach
3 medium eggs
80–100 ml water (or milk, adjust as needed)
1 tsp salt
A pinch of nutmeg (optional)
Method
Wash the spinach and blanch it in boiling water for 2–3 minutes. Drain well and squeeze out excess water.
Blend the spinach until smooth. Add the eggs, salt and nutmeg, then blend again.
Transfer the mixture to a bowl and gradually add the flour.
Add the water little by little until you get a thick but smooth batter (it should slowly fall from a spoon).
Bring a large pot of salted water to a boil.
Press the batter through a spätzle maker or a colander into the boiling water.
When the spätzle float to the surface, remove them with a slotted spoon.
Toss with melted butter and finish with grated Parmesan, or serve with cream and black pepper.
Tips and Variations
The batter should be elastic and drop easily, not too thick.
History of Spinach Spätzle
Spätzle originate from Alpine areas influenced by Germanic cuisine. In Trentino-Alto Adige, spinach was added to enrich the dough and reflect local produce.
They are commonly served with butter, cheese or cream.
