Spätzle are a common side dish in Austria. This German interpretation however is not that well known. Thanks Toni for the instructions.

Ingredients

Dough:

• 550-600g frozen meshed spinach
• 500g wheat flour
• 10g salt
• 4 eggs

Cheese:

• depends on your preference
• 500g Gouda for more neutral tasting
• OR 500g “Bergkäse” for more intense flavor

Pepper to taste

Instructions

Thaw the spinach. Fill a big pot half full of water, add some salt and bring it to a boil.

Mix all dough ingredients, but keep about 100g spinach aside. You can add it later on in case the dough is too dry.

If you have a “Spätzelreibe” go ahead and use it. Otherwise, let the dough rinse out of the vessel you used to prepare the dough and cut Spätzle with a knife.

The Spätzle have to cook for about 3 minutes. Get them out and rinse them in a strainer.

Grate the cheese and prepare a glass baking form. Layer the Spätzle and the cheese, with a thick cheese layer on top. Bake everything for about 20 minutes at 200 degrees or until the cheese is golden brown and crusty.