Gluten-free spinach Spätzle –
A typical dish of southern Germany, also widespread in Tyrol and in Switzerland. They are simple to make and really good!
Gluten-free spinach Spätzle
Preparation time 45 minutes
Ingredients for 4 people:
For the Spätzles:
200 grams of boiled spinaches (about 450 grams of fresh product)
300 grams of gluten-free flour (I used the BiAglut flour)
1 glass of milk
For the seasoning:
50 grams of smoked Scamorza (kneaded paste cheese)
100 grams of speck (smoked ham)
Wring the spinach and put them in a blender with a little milk. Blend until creamy.
Add the eggs, remaining milk and salt. Gradually add the sifted gluten-free flour at the compound. The result is a soft and elastic dough. Add milk or flour if necessary.
Boil salted water.
To make the original Spätzle would serve the appropriate tool, the spätzlehobel, but not having it I used a pastry syringe by cutting the dough, as they came, directly into boiling water (should be smaller than normal gnocchi, but to me, not having the right tool, they came too large, but this has certainly not ruined the dish 🙂 )
Meanwhile, prepare the sauce: make a gluten-free bechamel and add the smoked cheese into small pieces, continuing to mix on low heat until it becomes a smooth cream.
In a pan fry, the bacon cuts into small pieces, then add the bechamel.
As soon as the Spätzles rise to the surface, remove them from the water with a slotted spoon and pass, for 1 second, in a container filled with cold water.
Put the Spätzles in the pan with the sauce and gently mix, at medium heat, for 2 minutes.