Finely grate the cooked and cold potatoes. Mix the spinach - it was leftover from the day before - with the potatoes.

Add eggs, grated garlic and flour and stir everything into a batter. If necessary, season with salt and pepper. It should have the consistency of batter. Let it soak for about an hour.

Bring the water to the boil, salt it and use the spaetzle slicer to drive the dough into the water. Cook the spaetzle for about 1 minute and then drain over a sieve.

Chop the dried porcini mushrooms and soak in boiling water for about 30 minutes.

Peel and chop the shallot, heat the butter and oil in a saucepan and sauté the shallot cubes in it. Drain the mushrooms, discard the water and add the mushrooms to the shallots and steam them as well.

Pour in the vegetable stock and reduce while stirring until the mushrooms are soft.

Now fill this mixture into a tall container, add the cream and beat with the hand blender until a creamy sauce is formed.

Put them back on the stove to keep them warm.

Fill the mushroom foam into a deep, preheated plate, spread one or two tablespoons of spaetzle on top, sprinkle with freshly grated Parmesan cheese and garnish with a basil leaf.

Note 10: If there is no leftover spinach, take the specified amount of spinach and season the dough. (Nutmeg, pepper, salt, garlic etc.)

* Link to spice mixes: Grained vegetable broth reloaded - easy to make yourself