Protein Spinach Spätzle (Dairy-Free)

Name: Protein Spinach Spätzle (Dairy-Free)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 10 Eggs; 1 kilogram coarse flour; 1.2 kilograms frozen pureed spinach; 20 grams Salt; 1 Nutmeg; 1 pinch Black Pepper

40 min·89 ViewsTranslated

Marcel Aichberger

34 Recipes

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

4,399kcal

8 Portions · 2,650 g

Protein

198 g

Carbohydrates

731 g

Fat

58 g

Fiber

76 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

Preparation

1
Put the frozen pureed spinach into a pot and bring it briefly to a boil until it is completely thawed. Then drain it well and let it cool slightly.
2
Freshly grate the nutmeg and set it aside together with the pepper and salt.

Making the dough

3
Add the 10 eggs, the spinach, the salt, the pepper, and the freshly grated nutmeg to a large bowl and mix everything well.
4
Gradually add the coarse flour and stir vigorously until a viscous, yet spreadable dough forms. It should not be too runny, but not too firm either.

Cooking the spätzle

5
Bring plenty of salted water to a boil in a large pot. Once the water is boiling rapidly, 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 overcrowd the pot.
7
Let the spätzle cook for about 2 minutes until they rise to the surface. That is the sign that they are done.
2 min
8
Remove the finished spätzle from the water using a slotted spoon and immediately rinse them under cold water to prevent them from sticking together.
9
They are great for portioning and freezing