Hazelnut and cheese spaetzle in mushroom cream sauce

Step 1 of 7:

 

Mix the flour with the eggs, the water, and ½ teaspoon of salt into a thick batter. Beat the mixture with a wooden spoon until bubbles form. 

Step 2 of 7:

 

Heat about 3 litres of water in a pot. Once it comes to a boil, add 3 tablespoons of salt and press the dough in batches through a spaetzle maker into the bubbling water. As soon as the spaetzle rise to the surface, lift them out with a slotted spoon and let them drain in a sieve.

Step 3 of 7:

 

Clean the mushrooms with kitchen paper, trim the ends of 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 heat). Heat the oil in a non-stick Frying Pan. Sweat the garlic, hazelnuts, and shallots in it. Add the mushrooms, pour in the cream, and let simmer for a few minutes. 

Step 5 of 7:

 

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

Step 6 of 7:

 

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

Step 7 of 7:

 

Then arrange on plates and serve hot.

A green salad dressed with vinaigrette is the perfect match for these hearty spaetzle. The vinegar it contains helps promote fat burning and gives digestion a helpful boost.