Light Swiss Spätzli with Spinach

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Beat 150 g spelt flour with 2 eggs, 60 ml skimmed milk, salt and nutmeg to make a thick, elastic batter.

2. 2

   Press the batter in batches through a spätzle maker into simmering salted water; once the spätzli float to the surface, lift them out with a slotted spoon.

3. 3

   Wilt 200 g leaf spinach with 1 garlic clove in a frying pan for 3 minutes.

   3:00
4. 4

   Toss the spätzli with the spinach and sprinkle with 40 g Gruyère.