To anyone on my mailing list–sorry for the spam post that happened the day before yesterday!  Apparently I’ve got some technical difficulties happening, and I’m working on it.  So sorry for the inconvenience. Please bear with me while I sort this all out and get some professional help! The internet can be a tricky place.

But now, onto more important things, like comfort food.  Comfort food is what you need when your website, life, job or…anything gives you a headache.  Yup, I give you full permission to be an emotional eater!  That is, if you sneak enough spinach into this comfort food!

I’ve always like spaetzle.  Lately it seems to be becoming an increasingly popular side dish.  If you’re not familiar with it, it’s essentially dumplings.  I first had it at some hungarian restaurants, on the side of schnitzel the size of your head.  Then I saw some spinach spaetzle at Barque.  A few weeks ago, we come upon some more spaetzle at a street fair: Oro restaurant had made some delicious spaetzle with pulled chicken and corn, and a little heat.  We’ve been recreating that lately.  Today, here I have some plain spinach spaetzle. Dress it up however you like!

I made this spontaneously after flipping by someone making it on Food TV.  I played around and figured out my own recipe.  This is like fresh pasta, but the least work or anything in that family.  Home made gnocchi is delicious, but kind of tedious to make.  This takes the cake.  I used a colander with holes, and pushed/scraped the spaetzle through with a spatula.  Onto the recipe!

Spinach Spaetzle
Recipe type: entree, side
Cuisine: hungarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup baby spinach
  • 1 c milk (I used almond)
  • 1 egg
  • 1 T olive oil
  • 2 and ¼ cups flour (I used Bob's Gluten Free blend)
  • 1 t sea salt
  • pinch nutmeg
  1. Puree all wet ingredients with spinach (I used an immersion blender).
  2. Fold in flour and mix. Set aside for a half hour.
  3. Bring a large pot of water to a boil, and use a spaetzle maker...or just position a colander on top (make sure there's a gap between the bottom of the colander and the water), and scoop some dough on, and scrape it through so it falls through the holes of the colander.
  4. When the pieces float to the top, they're ready, so collect them with a slotted spoon, and set aside.
  5. Repeat until you've used all your batter, and then you can reheat it, or fry it up with whatever you like.
  6. Enjoy!


Here I threw it together with some garlic shrimp, red peppers, and zucchini.  It was awesome!  Now a spaetzle make is definitely on my list of kitchen gadgets to get.  It was definitely some work pushing the batter through with my makeshift setup…but still worth it.  What kind of spaetzle would you like to try?


An announcement: This coming Saturday, November 24th  I’ll be selling brownies/blondies and some other goodies at a holiday arts and crafts fair here in Toronto!There will be lots of awesome art and jewelry and all kind of stuff to purchase and look at while you’re munching on your brownies!  Event details here.  I’ve got a special pre-order happening for anyone in Toronto–if you preorder mixed dozen by Wednesday night, I’ll throw in some of these guys:

Lauren Breuer

Author Lauren Breuer

More posts by Lauren Breuer

Join the discussion 2 Comments

  • Wen says:

    Love spaetzle! We lived in Hungary for 7 years, it was always my choice of side dish with eating out. Will definitely try making this, I’m sure my kids will love it 🙂

    • Lauren says:

      I’m excited for you to try it. You’re more of a spaetzle expert than I, as you’ve lived in Hungary, so I’m looking forward to hearing what you think of it!

Leave a Reply

Rate this recipe: