John Myers
Contents
show
Spinach Spaetzle with Gorgonzola Sauce and Fried Egg
The perfect spinach spaetzle with gorgonzola sauce and fried egg recipe with a picture and simple step-by-step instructions.
for the spinach spaetzle
- 1 tbsp Butter for frying
- 250 g Whole wheat flour
- 2 piece Free range eggs
- 200 g Fresh or frozen spinach
- 50 ml Milk
- 2 piece Clove of garlic
- Salt and pepper
- Some nutmeg
- 1 tbsp Butter to pan
for the gorgonzola sauce
- 1 piece Onion
- 1 tbsp Butter
- 200 g Potato
- 60 g Celery bulb
- 2 piece Clove of garlic
- 125 g Gorgonzola
- 100 ml White wine
- 300 ml Vegetable broth
- Salt and pepper
- 1 tbsp Finely chopped parsley
Preparation of the spinach spaetzle
- Thoroughly wash fresh spinach and stew in a little water for 2-3 minutes, then puree. Take frozen spinach out of the freezer early, defrost and puree. Peel and finely chop the garlic cloves. Mix eggs and milk well.
- Add a teaspoon of salt to whole wheat flour and sift. Add the spinach, egg-milk mixture, garlic, pepper and some freshly grated nutmeg and mix everything with the dough hook or your hands to form a smooth, thick spaetzle dough. Beat the dough until it bubbles. It should flow slowly from the spoon. Cover and let the spinach spaetzle dough rest for approx. 20 minutes.
- Fill a large saucepan that is as wide as possible with plenty of water. Attention, a good 7 cm up to the upper edge. Leave blank, because when the spaetzle simmer, it can get quite frothy. Add 1 teaspoon of salt and bring to the boil. The water should boil gently.
- Scrape the spinach spaetzle dough into the boiling water using a spaetzle slicer. It is important to press the dough quickly through the slicer. Reason: The hot, rising steam otherwise contributes to the clogging of the holes in the planer and can lead to complications when planing.
- Remove the spinach spaetzle after approx. 3 minutes with a slotted spoon. They’re done as soon as they float on the surface. Put in a sieve, rinse with cold water and drain well.
Preparation of the gorgonzola sauce
- Peel, wash and dice the onion. Clean and chop the celery. Peel the potatoes, wash and cut into about 2 cm. Cutting pieces. Peel and chop the garlic.
- Heat butter in a small saucepan and fry the onion cubes in it. Add potatoes, celery and garlic and fry briefly. Deglaze with white wine and vegetable stock and cover and simmer for about 15 minutes.
- Add the Gorgonzola and puree everything together with the hand blender. Season with salt and pepper and mix in the freshly chopped parsley.
final spurt
- Fry the eggs (amount as desired) with a little butter and season with salt and pepper. Heat 1 tablespoon of butter in a pan and toss the spinach spaetzle in it.
Serving
- Place a Gorgonzola mirror in preheated plates, spread the spinach spaetzle on top, place fried eggs next to or on top and enjoy the fine dish with a salad of your choice.
info
- The spinach spaetzle are easy to prepare and keep in the refrigerator for 2-3 days. You can also freeze them.
- ♥ * ~ Have fun with the preparation and bon appetite! ~ * ♥
Facebook Comments