Spinatspätzle mit Champignonsauce (spinach spätzle with mushroom sauce)

Method

1. Blanch the spinach in boiling water for 30 seconds, then plunge into cold water. Squeeze out as much liquid as possible and finely chop or blend.
2. Combine the flour, eggs, salt and chopped spinach in a bowl. Mix vigorously, adding water a little at a time, until a thick, sticky batter forms that falls slowly off a spoon in a ribbon. Let rest for 20 minutes.
3. Bring a large pot of salted water to a boil. Working in batches, scrape thin strips of batter directly off a wet cutting board into the water using a knife or spätzle scraper. Cook until they float, about 2 to 3 minutes, then lift out with a slotted spoon.
4. For the sauce, heat half the olive oil in a wide pan over high heat. Sear half the mushrooms in a single layer for 4 minutes without stirring, until browned, then remove. Repeat with the remaining oil and mushrooms.
5. Add the onion to the same pan and sauté for 4 minutes. Return the mushrooms, add the broth, and simmer for 5 minutes.
6. Stir in the cream and simmer for 3 minutes, until slightly thickened. Season with salt and pepper. Toss with the spätzle and serve.

Notes

• Use a stiff batter, not a loose one. Spinach adds moisture, so the batter needs enough flour to stay thick enough to scrape into ribbons rather than drip; add water sparingly.
• Sear the mushrooms in batches, not all at once. A crowded pan traps steam and boils the mushrooms grey instead of browning them, which is where the sauce’s savoury depth comes from.
• Cook the spätzle in batches too, so the water stays at a boil and they don’t clump together.
• Leftover spätzle reheat well in a hot pan with a little butter; the sauce reheats gently on the stove.

Ingredient substitutions

• Fresh spinach can be frozen spinach, thawed and squeezed very dry.
• Button or cremini mushrooms can be a mix with a stronger variety, such as porcini or shiitake, for more depth.
• A grating of nutmeg in the batter is a traditional addition to spinach spätzle.