Spinach spaetzle with Dolce Latte sauce

Ingredients for 5 servings:

• 200 g spelt flour (wholemeal)
• 200 g all-purpose wheat flour
• 3 eggs
• 2 packs of creamed spinach, frozen
• 300 g Gorgonzola, milder (Dolce Latte)
• 300 g bacon or ham
• 2 onions
• 2 cups of Cremefine for cooking
• salt and pepper
• oil
• n. B. Nutmeg

Instructions

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

For the spinach spaetzle, thaw the spinach. Add the eggs and flours and mix everything into a tough dough that falls heavily from the spoon. Season with a little salt. Using a spaetzle grater, grate into boiling salted water. Let it foam briefly, then remove the finished spaetzle with a slotted spoon and keep warm until all the batter is used up. For the sauce, finely chop the onions, dice the bacon, and cut the Dolce Latte into small pieces. Fry the onions in a little oil until light brown. Add the bacon and fry briefly. Pour on the Cremefine and add the Dolce Latte. Finally, season with salt and pepper, and nutmeg if desired. Serve the spinach spaetzle with the Dolce Latte sauce. Serve with a tomato and cucumber salad.