Green spaetzle in ham, cheese and cream sauce

Ingredients for 4 servings:

• 500 g flour
• 6 eggs
• 500 g creamed spinach, frozen
• 2 pinches of salt
• 100 g sheep’s cheese
• 100 g processed cheese
• 2 onions
• 2 cloves garlic
• 100 g ham or bacon
• 70 g cream
• 1 bowl of mushrooms
• 0.35 liters of meat broth
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Spätzle: Thaw the spinach slowly. If it’s not fine enough, purée it more finely. In a mixing bowl, combine the flour, eggs, spinach, and salt. When the batter just drips from a spoon, it’s perfect. If the batter is too thick, add more water. Scrape or grate the spätzle into a pot of boiling salted water. Any that float to the surface are done and can be removed with a slotted spoon. Sauce: Finely chop or dice the ham or bacon, feta cheese, onions, and mushrooms. Heat a pan and fry the bacon or ham cubes while stirring. Add the mushrooms, onions, and garlic one after the other. Season with salt, pepper, and paprika. When everything is nice and crispy, add the feta cheese and the processed cheese. Deglaze with the stock, bring to a boil, and stir in the cream. Serve the spätzle with the sauce.