Spinach sparrows with ham and cream sauce

Ingredients for 4 servings:

• 400 g flour
• 2 eggs (depending on size)
• 200 g spinach, frozen (chopped)
• Salt
• e.g. water or milk
• nutmeg
• basil
• 40 g butter or margarine
• 180 g cooked ham
• 125 ml white wine
• Parmesan
• 125 g sweet cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Our favorite spaetzle

UPDATE Chefkoch.de / Recipe Editing Team August 31, 2020: Prepare water or milk, add enough to make a smooth dough. Preparation: Thaw the frozen spinach in a saucepan as usual, dice the cooked ham, and grate the Parmesan cheese. Then mix the eggs with the salt and stir in the flour (preferably sifted). Mix well, add the spinach, and then stir vigorously with a mixer until the dough is bubbly. Using a spaetzle grater, add the pasta dough to boiling salted water. It’s best to do this in several steps, otherwise the spaetzle will stick together in the water. Then let the spaetzle cook (about 2 minutes) until they float to the top of the water, then refresh under cold running water. For the sauce, melt the butter in a pan, add the ham cubes, fry briefly, and deglaze with the white wine. Add the cream, season, and sprinkle 3/4 of the Parmesan cheese on top. Add the cooked spaetzle, mix everything well, heat, sprinkle with the remaining Parmesan and serve.