Swabian herb and spinach dumplings

Ingredients for 4 servings:

• 400 g flour (spaetzle)
• 4 eggs
• 1 tsp salt
• some mineral water, carbonated
• 1 tsp olive oil
• 20 g spinach, young, frozen
• 1 small bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Thaw the spinach and squeeze out any excess water. Finely chop the parsley. For the dough, break the eggs into a bowl and whisk. Only then gradually stir in the flour. Then add the remaining ingredients. The sparkling water will loosen the dough. Beat the dough with a wooden spoon until the lumps are gone and it bubbles. Let the dough rest for 10-15 minutes. Meanwhile, bring a pot of water to a boil. The dough should be very thick in the end. If necessary, add a little more sparkling water or flour, depending on the consistency. Finally, add a little salt to the boiling water and scrape the dough into the water using a dumpling spatula. Briefly rinse the spatula with cold water beforehand, otherwise the dough will stick too much. As soon as the dumplings float to the top of the water, they can be removed. It’s best to let them drain in a sieve after removing them. Spätzle are a wonderful side dish to meat dishes, but can also be served fried or with sauce as a main course. Using a Spätzle press or a board should result in a less sticky dough. Using regular flour will result in a less firm dough.