Spinach Spaetzle with creamy cheese and bacon sauce is a quick dish perfect for weeknight dinner. Ready on your table in less than 30 minutes this rich and tasty meal will be a huge hit at your dinner table!
Meanwhile: Puree fresh spinach with ½ cup water. Pour this into a mixing bowl. Add all-purpose flour, semolina flour, pressed garlic, egg and salt. Mix until well combined. The mixture should be thicker rather than thinner.
Use a flat cheese grater or spaetzli maker to make the dumplings/spaetzle. Hold it over a pot of boiling water and with a spatula push the batter through the holes (check note 7). Once done, give them a mix and let them boil for about 2-3 minutes (at this stage they should be floating on the surface) before turning off the heat and draining the water. Keep them in a closed container or pot until ready to serve.
Cheese & bacon sauce:
Throw the bacon in a skillet/frying pan and fry until crispy. Pour in half and half and simmer until it thickens, stirring constantly. Turn off the heat and stir in grated cheese.
Pour the sauce over spaetzle and mix.
Best served right away!
Notes
To get 1 cup pureed spinach, combine 3 cups (packed) of fresh spinach with ½ cup water. This will yield about 7 ounces (200g) of pureed spinach.
If you feel like the sauce is way too thick to your liking, thin it with milk.
This recipe can be easily doubled.
Bacon amount can be adjusted to your liking.
Half and half (US) = Single cream (UK).
All-purpose flour (US) = Plain flour (UK).
Make sure you to use flat grater not box grater! IMPORTANT: Turn the grater the up side down as this way passing the batter through the grater holes is easier! If any doubts, check the video.