# Components:
→ Spaetzle Dough
01 - 5.3 ounces fresh spinach, or 3.5 ounces frozen spinach, thawed and well-drained
02 - 3 large eggs
03 - 8.8 ounces all-purpose flour
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly grated nutmeg
06 - 2 tablespoons water, as needed
→ Garlic Butter
07 - 2.1 ounces unsalted butter
08 - 3 garlic cloves, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - Salt and freshly ground black pepper, to taste
→ To Serve
11 - Freshly grated Parmesan cheese or Emmental cheese, optional
# Directions:
01 - Bring a large pot of salted water to a boil.
02 - Blanch fresh spinach for 1 minute, drain thoroughly, squeeze out any excess water and chop finely. If using frozen spinach, ensure it is thawed and very well drained.
03 - In a large mixing bowl, whisk together eggs, salt, and nutmeg until well combined.
04 - Add chopped spinach to the egg mixture and mix thoroughly. Gradually incorporate all-purpose flour, stirring until a thick, sticky batter forms. Add water one tablespoon at a time if necessary, aiming for a batter that is soft but not runny.
05 - Working in batches, press the dough through a spaetzle maker or a large-holed colander directly into the boiling water.
06 - Allow spaetzle to cook until they float to the surface, approximately 2 to 3 minutes. Remove with a slotted spoon and transfer to a colander. Repeat the process until all batter is cooked.
07 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Add cooked spaetzle and toss gently in garlic butter for 2 to 3 minutes, seasoning with salt and freshly ground black pepper.
08 - Scatter fresh chopped parsley and grated cheese over the spaetzle, if desired, and serve immediately.
