Preparation
- 1
Put the frozen spinach into a pot and cook it until it has completely thawed.
- 2
Peel the onions and dice them finely.
- 3
Cut the ham into small cubes.
- 4
Finely grate the nutmeg and the Parmesan.
Protein Spinach Spätzle with Ham, Heavy Cream & Parmesan
45 min·93 ViewsTranslated
A hearty and high-protein dish made of homemade spinach spätzle, refined with savory ham, creamy heavy cream, and freshly grated Parmesan. Just like Grandma's recipe.
Allergens
3,959kcal
4 Portions · 2,150 g
Protein
214 g
Carbohydrates
389 g
Fat
161 g
Fiber
41 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Eggs5
- All-Purpose Flour500 grams
- Spinach600 grams
- Salt10 grams
- Nutmeg½
- Black Pepper1 pinch
- Olive Oil2 teaspoons
- Onions2
- Ham400 grams
- Heavy Whipped Cream (36 %)250 milliliters
- Parmesan50 grams
Mixing the Dough
- 5
In a large bowl, mix the eggs, the thawed spinach, salt, pepper, and the grated nutmeg well together.
- 6
Gradually work the flour into the mixture until a viscous, smooth spätzle batter forms. Stir vigorously until there are no more lumps.
Cooking the Spätzle
- 7
Bring plenty of salted water to a boil in a large pot.
- 8
Press the spätzle batter in batches through a spätzle grater or spätzle colander directly into the boiling water.
- 9
Let the spätzle simmer for about 2 minutes, until they float to the surface.
2 min - 10
Skim off the spätzle using a slotted spoon, pour them into a sieve, and immediately rinse them with cold water so they don't stick together. Drain well.
- 11
Any leftover spätzle can easily be frozen.
Finishing & Serving
- 12
Heat the olive oil in a large skillet over medium heat.
- 13
Add the finely diced onions and sauté until translucent.
- 14
Add the diced ham and sauté for about 3 minutes until slightly crispy.
3 min - 15
Add the prepared spätzle to the pan and mix well into the onion-ham mixture.
- 16
Pour in the heavy cream and let everything simmer for about 2 minutes until the sauce thickens slightly.
2 min - 17
Fold in the grated Parmesan and season the spätzle to taste with additional salt and pepper if needed.
- 18
Serve the protein spinach spätzle immediately and enjoy warm.
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