Chnöpfligratin with potatoes and vegetables

Ingredients for 4 servings:

• 200 g wheat flour (or even better: dumpling flour)
• 1 tsp salt
• 2 eggs
• 1 dl water
• 4 medium-sized carrots, cut into slices
• 2 handfuls of green beans, fresh or frozen, cut into bite-sized pieces
• ½ head of savoy cabbage, coarse ribs removed, cut into strips
• 3 medium-sized potatoes, waxy, cut into 2 cm cubes
• 150 g leaf spinach, frozen, thawed
• 100 g bacon, cut crosswise into strips
• 3 garlic cloves, halved
• 50 g butter
• 100 g mountain cheese or Gruyère, grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Baked spaetzle with potatoes and vegetables

Mix flour, salt, eggs, and water to make a dumpling dough (spaetzle dough) and let it rest for about 1/2 hour. In the meantime, bring a large pot of water to a boil and add salt. Preheat the oven to 200 degrees Celsius. Separate the vegetables, cook them until al dente, then refresh in cold water (only bring the spinach to a boil once). Drain well and place them in a large, buttered baking dish. Either pass the dough through a dumpling sieve or scrape it from a damp board into the boiling water. Let it rest until the dumplings float to the top. Drain well and add to the vegetables. Fry the bacon in a frying pan until crispy and add it to the pan, mixing everything well. Heat the butter in a pan, add the garlic and cook until lightly browned, remove from the pan, and discard. Drizzle the butter over the mixture in the dish. Finally, sprinkle with cheese. Bake on the lowest rack of the oven for about 20 minutes.