Spinach Spaetzle with Cheese
Spinach spaetzle with cheese - Favorite dish from southern Germany in green garb
Healthy, because
Even smarter
Nutritional values
With a maximum of 0.1 grams of lactose per 100 grams, the spinach spaetzle with cheese used for gruyere is one of the foods that are prescribed as lactose-free. Therefore, even people with lactose intolerance usually tolerate it well. Eggs have a lot of biotin in their luggage, which gives us strong nails and hair.
If you like, you can also use whole spelt flour for the spinach spaetzle with cheese. This scores with even more fiber, minerals and vitamins. As a side dish to the spinach spaetzle with cheese, we recommend a crisp green salad.
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 108.8 μg | (181 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 348 mg | (35 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 342 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 onions
- 3 ½ ozs Spinach
- salt
- 6 eggs
- 2 Tbsps Canola oil
- 12 ozs whole spelt flour (+ 1 tablespoon for dusting)
- Nutmeg
- 3 Tbsps butter
- 3 ½ ozs Gruyere (or fontina)
Kitchen utensils
Preparation steps
Peel onions and cut into thin rings. Sort spinach, clean, wash and collapse in a little boiling salted water. Rinse with cold water and drain. Puree spinach with a hand blender.
Whisk together spinach puree, eggs, and canola oil. With the whisks of a hand mixer, incorporate 12-ounce flour until a viscous dough is formed and the dough bubbles. Season with salt and 1 pinch of freshly grated nutmeg.
Bring a large pot of salted water to a boil and place a large bowl of cold water next to it. Using a spaetzle slicer or a press, press the dough into the boiling water in batches and cook for about 1 minute until the spaetzle have risen to the surface. Lift out of the cooking water with a skimmer, drain and rinse in cold water.
Heat 1 tablespoon butter in a frying pan. Dust onion rings with a little flour and fry in the pan for 5 minutes over medium heat until golden brown on all sides.
Heat the remaining butter in a large frying pan. Heat the drained spaetzle in it while tossing. Finely grate cheese, mix 5 Tablespoons of it into spaetzle, and arrange them in deep plates. Spread browned onions and remaining cheese over the spinach spaetzle with cheese.
