John Myers
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Spinach Spaetzle with Cherry Tomatoes and Mozzarella
The perfect spinach spaetzle with cherry tomatoes and mozzarella recipe with a picture and simple step-by-step instructions.
Spaetzle:
- 500 g Spaetzle
- 1 tsp Salt
- 5 Eggs
- 300 g Spinach, frozen
- Salt, pepper, nutmeg
Sauce:
- 250 g Cherry tomatoes
- 3 tbsp Olive oil
- 250 g Mozzarella
- Mix the spaetzle ingredients into a dough. Let rest for 10 minutes. Put the dough in a spaetzle sieve and spread it in boiling salted water. Bring to the boil, remove the spaetzle floating above with a slotted spoon. Drain.
- Fry the cooled spaetzle in olive oil, add the mozzarella and let it melt briefly.
- Wash cherry tomatoes and cut in half. Also fry a little in olive oil, season with salt and pepper and pour over the spinach spaetzle.
- If you like sauce, bechamel sauce goes well with it. I usually have sliced meat with it.
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