Spätzle with Swiss Chard Cream and Toasted Hazelnuts

Hausgemachte Spätzle treffen auf cremigen Mangold-Rahm mit Parmesan und knusprigen Haselnüssen. Ein leichtes, herzhaftes Gericht, das nach Hausmannskost schmeckt und ohne großen Aufwand gelingt.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 400 g Wheat flour (Type 405)
• 4 Stück Eggs
• 150 ml Water
• 1 TL Salt
• 500 g Swiss chard
• 1 Stück Onion
• 1 Stück 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, thick batter 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 wide strips.
3. Finely dice the onion and garlic. Heat half of the butter in a large pan and sweat the onion and chard stems 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 or scrape the spätzle batter in batches through a spätzle press or 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 them from the pan.
8. Add the spätzle to the chard cream, toss well and heat briefly. Sprinkle with Parmesan and serve topped with the toasted hazelnuts.