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Spinach spätzle - NOMATCH1

Tomato salad


Total: 30 min


15 min


15 min


2 servings
  • 400 g Spinach
  • 2 Onions
  • 2 Tomatoes
  • 3 tablespoon Breadcrumbs
  • 200 g Whole-wheat flour
  • 2 Eggs
  • 20 g Gruyere cheese
  • 20 g Butter
  • 3 strand Parsley
  • 0.5 Lemon
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Peel the tomatoes and cut them lengthwise. Season with salt, pepper, lemon juice, chopped parsley, and a drizzle of olive oil.
  • Peel and slice the onions and stir-fry them in melted butter in a frying pan. Add the breadcrumbs and the defrosted spinach. Stir for 5 minutes and leave it to cool.
  • Beat the eggs and mix with the chopped parsley, salt and pepper. Incorporate in the spinach.
  • Gradually add the flour. Mix with your hands if necessary.
  • Roll out the dough and cut in pieces of about 3 cm by 0.5 cm.
  • Bring a large volume of salted water to a boil . Toss the spätzle in and cook until they come up to the surface.
  • Drain and sprinkle with grated gruyère.
  • Serve the spinach spätzle along with tomato salad.

Recipe tips

  • Drink plenty of water during the day: about 8 glasses (2L). You can also choose milk or 100% pure juice (with moderation).