Hazelnut and cheese spaetzle in mushroom cream sauce

Step 1 of 7:

 

Combine the flour with the eggs, water, and ½ teaspoon of salt to form a thick batter. Beat the mixture with a wooden spoon until it forms bubbles. 

Step 2 of 7:

 

Heat about 3 liters of water in a pot. When it boils, add 3 tablespoons of salt and add the batter in portions to the boiling water using a spaetzle maker. As soon as the spaetzle rise to the surface of the water, remove them with a skimmer and drain in a sieve.

Step 3 of 7:

 

Clean the mushrooms with a kitchen towel, trim the stems, and then quarter the mushrooms. Wash the baby spinach and spin dry. Peel and finely dice the shallots and garlic. Roughly chop the hazelnuts.

 

Step 4 of 7:

 

Preheat the oven to 200°C (top/bottom heat). Heat the oil in a non-stick pan. Sauté the garlic, hazelnuts, and shallots in it. Add the mushrooms, deglaze with the cream, and simmer for a few minutes. 

Step 5 of 7:

 

Add the spinach and spaetzle to the sauce in the pan and mix everything well. Season with salt, pepper, and nutmeg. 

Step 6 of 7:

 

Sprinkle the Edam cheese over the spaetzle and gratinate in the hot oven for approx. 4 minutes. 

Step 7 of 7:

 

Then arrange on plates and serve hot.

A green salad dressed with vinaigrette goes perfectly with the hearty spaetzle. The vinegar in the salad aids fat metabolism and thus helps digestion.