Spätzle with Chard Cream and Toasted Hazelnuts

Homemade spätzle meet a creamy chard cream with Parmesan and crispy hazelnuts. A light, hearty dish that tastes like home cooking and comes together without much effort.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 400 g All-purpose flour (Type 405)
• 4 pc Eggs
• 150 ml Water
• 1 tsp Salt
• 500 g Swiss chard
• 1 pc Onion
• 1 pc Garlic clove
• 40 g Butter
• 200 ml Heavy cream
• 50 g Parmesan, freshly grated
• 50 g Hazelnuts, chopped
• Nutmeg, salt and pepper to taste

Method

1. Whisk together the flour, eggs, water and salt in a bowl to form a smooth, viscous dough, and let it rest for about 10 minutes.
2. Wash the chard, separate the stems from the leaves, cut the stems into fine strips and the leaves into broad strips.
3. Finely dice the onion and garlic. Heat half of the butter in a large pan and sweat the onion and chard stems in it for 5 minutes until translucent.
4. Add the chard leaves and stir until they wilt. Deglaze with the cream, bring to a boil and simmer for 5 minutes. Season with salt, pepper and nutmeg.
5. Bring plenty of salted water to a boil in a large pot. Press the spätzle dough through a spätzle press or scrape it portion by portion from a board into the simmering water.
6. Once the spätzle rise to the surface, cook for 1 to 2 minutes, then remove with a slotted spoon and let drain.
7. Heat the remaining butter in a pan, toast the hazelnuts in it until golden brown, and remove from the pan.
8. Add the spätzle to the chard cream, toss well and warm briefly. Sprinkle with Parmesan and serve with the toasted hazelnuts.