Spinach Spaetzle

Spinach Spaetzle

These tiny dumplings from The Culinary Institute of America are a rustic alternative to pasta. In this recipe, spinach adds a pop of color and earthy flavor. Enjoy with the CIA's Pork Schnitzel for an Austrian-inspired dish.


For the Spaetzle:
4 oz (115 grams) Spinach, washed
2 Large Eggs
2 tsp (6 grams) Kosher Salt
1/8 tsp (.25 grams) Black Pepper, ground
1/8 tsp (.41 grams) Nutmeg, ground
2 oz (57 grams) All Purpose Flour
1 cup (240 mL) Whole Milk
Canola Oil (as needed)
3 Tbsp (42 grams) Unsalted Butter
2 oz (56 grams) Parmesan Cheese

For the Cooking the Spaetzle:
2-1/2 quarts (2.5 liters) Water  

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