Why You’ll Love This Recipe

I love this recipe because it transforms a few simple ingredients into something elegant and hearty. The homemade spinach spaetzle has a soft, gnocchi-like texture that soaks up the rich cream sauce perfectly. The speck adds a smoky depth, while the nutmeg gives the batter a subtle aromatic note. It’s a complete, comforting meal that feels like a warm hug on a plate.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Spaetzle Batter

250 grams (0.55 lb) spinach
3 eggs
Salt to taste
100 ml (0.42 cups) water, room temperature
250 grams (2 cups) all-purpose flour or spelt flour
Nutmeg to taste

For the Cream and Speck Sauce

30 grams (2 tbsp) butter
100 grams (0.42 cups) speck, chopped into thin strips
40 grams (3 tbsp) olive oil
Salt to taste
Pepper to taste
250 grams (0.55 lb) fresh cream
Fresh chives, if desired

Directions

Prepare the Spaetzle Batter

1. I start by cooking the spinach in a large saucepan until all the water has evaporated and the leaves are tender. I make sure it’s not watery before blending.

2. Using a blender or immersion blender, I purée the spinach until smooth and creamy.

3. I whisk in the eggs and a pinch of salt, then slowly add the water while stirring to create a uniform mixture.

4. I season the batter with a little freshly grated nutmeg for aroma.

5. I gradually add the flour, stirring constantly with a wooden spoon until the batter is smooth, slightly runny, and similar in consistency to pancake batter. If it’s too thick, I add a bit more water; if too thin, I sprinkle in extra flour.

6. I let the batter rest while I prepare the sauce and bring a large pot of salted water to a boil.

Prepare the Sauce

1. While the water heats, I make the sauce. In a saucepan, I melt the butter with the olive oil over medium heat.

2. I add the chopped speck and cook it until it becomes golden and crispy, stirring often.

3. I pour in the cream, season with salt and pepper, and, if I’m using them, add finely chopped chives.

4. I let the sauce simmer gently on low heat until it thickens to a smooth, creamy consistency.

Cook the Spaetzle and Combine

1. Once the water is boiling, I position my spaetzle maker (or colander with large holes) over the pot and pour the batter through, letting it drip into the boiling water.

2. The spaetzle cooks almost instantly — I know they’re ready when they float to the surface.

3. Using a slotted spoon, I transfer the cooked spaetzle directly into the saucepan with the cream and speck sauce, letting any excess water drain off first.

4. I repeat the process until all the batter is used.

5. I gently fold the spaetzle into the sauce until evenly coated and serve immediately while hot.

Servings and Timing

This recipe serves 4 people and takes about 20 minutes to prepare the batter and sauce, plus 20 minutes for cooking, for a total of 40 minutes.

Variations

I sometimes replace the spinach with Swiss chard or kale for a different flavor. For a vegetarian version, I skip the speck and add sautéed mushrooms instead. A sprinkle of grated parmesan or pecorino before serving adds an extra layer of richness. For a lighter version, I swap part of the cream for milk or use a touch of crème fraîche for tang.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the spaetzle gently in a skillet over low heat with a splash of cream or water to loosen the sauce. I don’t recommend freezing, as the texture of the sauce and spaetzle changes after thawing.

FAQs

What is spaetzle?

Spaetzle are small, soft noodles made from a simple batter of flour, eggs, and water, common in German and Austrian cooking.

Can I make the spaetzle batter ahead of time?

Yes, I prepare the batter a few hours ahead and keep it covered in the fridge until ready to cook.

What can I use instead of a spaetzle maker?

I use a large-holed colander, a slotted spoon, or even a potato ricer to form the noodles.

Can I use frozen spinach?

Yes, I thaw and squeeze out the excess water before blending.

What’s the best way to get tender spaetzle?

I make sure the batter is smooth and slightly runny — too thick and they become dense.

Can I make this recipe vegetarian?

Absolutely — I replace the speck with mushrooms or caramelized onions.

How do I prevent the spaetzle from sticking?

I stir them right after adding to the boiling water and avoid overcrowding the pot.

How do I know the sauce is ready?

When it coats the back of a spoon and looks creamy without being too thick, it’s perfect.

Conclusion

I love how this spinach spaetzle with cream and speck brings together simple Alpine flavors in a comforting and satisfying way. The combination of tender green pasta, creamy sauce, and smoky speck makes it both rustic and elegant. It’s a dish I turn to when I want something hearty yet refined — a little taste of the Tyrolean mountains right at home.