The great thing with spaetzle is that it’s a made from scratch type of pasta is quick to prepare and doesn’t need great skills to put together. Continue reading
Spinach & Mushroom Spaetzle Gratin
Recipe for 4
Prep time: 15 min
Cook time: 40-45 min
400 g flour
1.5 dl milk
1.5 dl water
2 tsp. salt
2 knobs butter (plus more to grease the baking dish)
150 g chestnut mushrooms
150 g cooked spinach (frozen one are fine too)
200 g sour cream (I used ½ fat)
A splash of cream
80 grams grated Swiss cheese (I used Sbrinz)
2-3 tbsp. breadcrumbs
Salt and pepper
Place the flour and salt in a bowl.
Beat the eggs together and mix them in the bowl with the flour.
Combine the water and the milk and gradually add them to the other ingredients while whisking. The batter should be dense but still a little runny.
Bring a pot of salted water to a boil and place a large holed colander (or even better on a spaetzle grater) on top. Take about ¼ of the batter, put it in the colander and press down so the better falls in the water. Once the spaetzle come to the surface it means the are ready. Place them in a bowl and set aside.
Finely chop the spinach and slice the mushrooms into 0.5 cm thick slices.
Melt the butter in a non-stick pan and add the mushrooms. Once they have browned on both sides remove them from the pan and set them aside. Using the same pan melt the second knob of butter and add the spaetzle to brown for about 7 minutes, tossing from time to time. Add the spinach and mushrooms, mix and season with salt and pepper to taste. Remove the pan from the fire and add the sour cream, cream and 50g of the grated cheese. After mixing all together transfer to a greased baking dish and sprinkle on top the rest of the cheese and the breadcrumbs.
Bake for 25-30 min at 190°C. Once the top has browned remove the dish from oven and wait a few minutes before serving.