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A soft spinach-and-egg batter makes irregular little dumplings finished with butter and slowly browned onions.

Pasta · ALWAYS FREE

Spinach spaetzle with browned onions

A soft spinach-and-egg batter makes irregular little dumplings finished with butter and slowly browned onions.

1 hr 15 minEstimated total time4 equal portions of spaetzle and onionsYieldOriginalRecipe Pinboard
Home cookingMeasured portions
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Ingredients

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

Let’s make it

  1. Place spinach and 30 g water in a small saucepan. Cover and wilt 2-3 minutes, then uncover and stir 2-3 minutes until no puddle remains; do not squeeze or drain. Spread all spinach and any juices on a plate and cool 10 minutes. Blend with eggs and milk until finely flecked.
  2. Stir flour, 3 g salt and nutmeg in a bowl. Beat in the spinach mixture for 4-5 minutes until a thick, sticky batter forms and slowly drops from a spoon. Rest 15 minutes. Meanwhile cook onions in about 1 ¾ tbsp (25 g) butter over medium-low heat for 20-25 minutes, stirring, until soft and golden-brown. Add remaining 1 g salt and pepper; lower heat or add a spoonful of plain water if they catch.
  3. Bring a broad pot of plain water to a gentle boil. Set a spaetzle maker or sturdy large-holed colander safely above the water. Press one third of the batter through, using a spatula and keeping hands clear of steam. Stir gently once. After the dumplings rise, simmer 2-3 minutes longer until cooked through with no floury center; check a larger piece reaches 160°F (71°C). Lift out with a slotted spoon. Repeat twice with the remaining batter.
  4. Add drained spaetzle and remaining about 2 tsp (10 g) butter to the onions and toss over medium heat 3-4 minutes. Divide everything into four portions and serve hot. Refrigerate leftovers within 2 hours in shallow containers, use within 3-4 days and reheat to 165°F (74°C).
Go deeper: Spinach spaetzle: batter texture and gentle cooking →

Estimated nutrition

Per serving · 1 of 4
Calories
394 kcal
Protein
13.6 g
Total carbohydrate
57.2 g
Total fat
12.2 g
Total sugars
4.6 g

Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.

Calculation notes & sources

ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Ingredient-input estimate divided by four; unmeasured starch losses to discarded boiling water and water uptake are not corrected. Contains wheat, egg and milk. Vegetarian criteria exclude meat broth and animal fat beyond the listed dairy.

View the ingredient calculations · Source 1

Why it’s in this collection

  • Vegetarian: Complete ingredient review of Spinach spaetzle with browned onions: all-purpose flour; whole egg without shell; whole milk; raw spinach; onion; unsalted butter; salt; ground black pepper; ground nutmeg; water for wilting spinach. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.

    Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.

    Supporting reference · Supporting reference
Read our dietary criteria

Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.

Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.

Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance

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