Spätzle with tomato and spinach sauce

Ingredients for 3 servings:

• 300 g flour
• ¼ tsp salt
• 2 tbsp dried spice(s) (e.g. herbs of Provence, basil)
• 1 pinch of nutmeg
• 1 egg(s)
• ¼ liter of water
• 500 g spinach (the one with the bubbles)
• 2 onions
• 1 garlic clove(s)
• 3 tomatoes
• Salt
• oil
• some lemon juice

Instructions

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

simple, quick recipe – guaranteed to succeed

For the spaetzle, mix the flour with salt, pepper, and spices. Then stir in the egg and water. Beat with a wooden spoon until the dough bubbles and pulls away from the bowl. Bring hot water to a boil, add plenty of salt, press the spaetzle dough through a spaetzle sieve, and cook in the boiling water until tender (this goes very quickly). When all the spaetzle float to the surface, drain the hot water, return the spaetzle to the pot, and set aside. For the sauce, chop the onions and sauté them in a pot with a little oil. Crush the garlic and add it to the onions along with the frozen spinach; bring to a boil. Add the sliced ​​tomatoes to the spinach and stir in. Add a little salt, if desired. Arrange the spaetzle on a plate and drizzle with the tomato and spinach sauce. Tastes particularly delicious with a squeeze of lemon.