Preparation
- 1
Put the frozen pureed spinach in a pot and briefly bring it to a boil until it's completely thawed. Then drain it well and let it cool down slightly.
- 2
Grate the nutmeg fresh and have it ready along with the pepper and salt.
Protein Spinach Spätzle (Dairy-Free)
40 min·56 ViewsTranslated
A simple and nutritious recipe for homemade protein spinach spätzle, completely dairy-free. Ideal for a quick and satisfying meal.
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
4,336kcal
8 Portions · 3,157 g
Protein
191 g
Carbohydrates
728 g
Fat
57 g
Fiber
70 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
8
g
- Eggs10
- coarse flour1 kilogram
- frozen pureed spinach1.2 kilograms
- Salt20 grams
- Nutmeg1
- Black Pepper1 pinch
Prepare the Dough
- 3
Put the eggs, drained spinach, salt, pepper, and freshly grated nutmeg into a large bowl and mix everything well.
- 4
Gradually add the coarse flour and stir vigorously until a tough but still spreadable dough forms. It shouldn't be too liquid, but also not too firm.
Cook the Spätzle
- 5
Bring plenty of salted water to a boil in a large pot. Once the water is bubbling, reduce the heat slightly.
- 6
Press the dough in portions through a spätzle sieve or spätzle maker directly into the boiling water. Make sure not to overfill the pot.
- 7
Let the spätzle cook for about 2 minutes until they rise to the surface. That's the sign they're done.
2 min - 8
Remove the cooked spätzle from the water with a slotted spoon and drain them. Rinse them immediately under cold water to prevent sticking and stop the cooking process.
- 9
Repeat the process until all the dough is used up.
Serve
- 10
Serve the Protein Spinach Spätzle immediately as a side dish or main course. Enjoy!
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