Protein Spinach Spätzle (Dairy-Free)

Put the frozen pureed spinach in a pot and briefly bring it to a boil until it's completely thawed. Then drain it well and let it cool down slightly.

Grate the nutmeg fresh and have it ready along with the pepper and salt.

Put the eggs, drained spinach, salt, pepper, and freshly grated nutmeg into a large bowl and mix everything well.

Gradually add the coarse flour and stir vigorously until a tough but still spreadable dough forms. It shouldn't be too liquid, but also not too firm.

Bring plenty of salted water to a boil in a large pot. Once the water is bubbling, reduce the heat slightly.

Press the dough in portions through a spätzle sieve or spätzle maker directly into the boiling water. Make sure not to overfill the pot.

Let the spätzle cook for about 2 minutes until they rise to the surface. That's the sign they're done.

Remove the cooked spätzle from the water with a slotted spoon and drain them. Rinse them immediately under cold water to prevent sticking and stop the cooking process.

Repeat the process until all the dough is used up.

Serve the Protein Spinach Spätzle immediately as a side dish or main course. Enjoy!