Spinatknöpfli (Spinach Buttons)
This vivid green spätzle-like noodle dish from southwestern Germany, taken from Spoonfuls of Germany by Nadia Hassani (Hippocrene Books, 2013) can be eaten plain or with melted or browned butter. This recipe first appeared in the tablet edition of our April 2014 issue with the story Seeing Green.
- 8 oz. baby spinach
- 3 1⁄3 cups flour
- 1 tsp. kosher salt, plus more to taste
- 3 eggs
- 1⁄2 tsp. freshly grated nutmeg
- Freshly ground black pepper, to taste
- 2 tbsp. unsalted butter
- Purée spinach and 3⁄4 cup water in food processor until smooth; set aside. In the bowl of a stand mixer fitted with a paddle attachment, mix flour, salt, and eggs until combined. Add reserved spinach purée, nutmeg, and pepper; mix until a loose dough forms. Cover bowl with plastic wrap; let sit 15 minutes.
- Bring a large pot of salted water to a boil. Working in batches, pass dough through the holes of a potato ricer into the water; cook, stirring occasionally, until noodles rise to the surface, about 5 minutes. Using a slotted spoon, transfer noodles to a colander; rinse in cold water and set aside. Melt butter in a 12” skillet over medium-high heat. Stir in noodles, salt, and pepper; cook until warmed through, 3–5 minutes.