Spinach spaetzle with mushrooms and cheese

Ingredients for 3 servings:

• 150 g spinach, frozen
• 250 g wheat flour type 550
• 2 eggs
• Salt
• 2 onions, finely diced
• 250 g mushrooms
• 20 g butter
• 150 g crème fraîche
• 70 g grated cheese (e.g. Gouda)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Thaw the frozen spinach with 3 tablespoons of water over low heat, stirring occasionally. Then let it cool. Combine the flour, eggs, 1 teaspoon of salt, 5 tablespoons of water, and spinach in a food processor until a smooth dough forms and continue beating until the dough bubbles. Press the dough into boiling salted water using a spaetzle grater. Bring to a boil, then skim off any spaetzle that float to the top and place in a preheated, shallow baking dish. Peel and finely dice the onions. Trim the mushrooms and slice them thinly. Heat the butter in a saucepan. Fry the onions and mushrooms for about 5 minutes. Stir in the crème fraîche, heat briefly, and season the sauce with salt and pepper. Pour the sauce over the spinach spaetzle and sprinkle with the cheese. Bake in a preheated oven at 200°C until golden brown.