Ingredients for 4 people:
For the spaetzle:
100 g pureed spinach (frozen)
250 g flour
salt
4 eggs (M)
about 50 ml water
For the sauce:
1 onion
1 tsp butter
125 ml milk
125 ml whipped cream
200 g Gorgonzola cheese
Pepper from the mill
Also:
150 g cooked ham
Preparation:
1. Defrost spinach. Mix flour with 1 tsp. salt, eggs and spinach to a thick dough.
Add more water if necessary. Let dough swell for 20 minutes.
2. Peel and dice onion. Heat butter in a pot. Sauté onion until translucent. Pour in milk and cream. Add Gorgonzola and boil down until creamy. Season to taste with pepper. Cut ham into small pieces and fry briefly in a hot pan. Mix ham into the sauce.
3. Stir through the spaetzle dough. Bring plenty of salted water to boil. Press spaetzle dough through a spaetzle press in portions into boiling water (or place a small portion of dough on a dampened board, spread thinly and cut with a large knife. Cook spaetzle for 2-3 minutes, then remove from water with a slotted spoon. Drain well and place in a bowl. Keep the spaetzle warm until the dough is used up. Serve the spaetzle with the gorgonzola sauce.
Preparation time approx. 1 hour
Per serving approx.
Calories: 666
Joule: 2789
Protein: 35,9 g
Fat: 36,6 g
Carbohydrates: 48 g
(FoodCentrale by ddp images)
