Spätzli
The Spätzli, the term for the dialect which means small sparrows, are irregularly shaped gnocchi based on flour, eggs and water, originating in South Germany, very widespread also in Tyrol, Alsace, Switzerland, Trentino-Alto Adige.
They are also known in variants that use beer or milk instead of water.
In Germany, Alsace and Switzerland, game dishes and wet cooked meat are served as a side dish,
In Italy, they are a first dish often seasoned with fresh cream, melted butter or gorgonzola.
The method of preparation of Spätzli remains constant beyond the forming techniques and the ingredients with which they are composed: for example wheat flour, integral flour, spinach, ricotta, herbs or red turnips.
Depending on the place and the shape, this dish takes the name of Knöpfle, spätzlâ, spatzâ, Spätzli (Switzerland), Spatzen, Spatzln (South Tyrol) or gnocchetti tyrolienne or simply spätzle (Trentino).
Spatzli
Ingredients
- 500 gr flour
- 4 eggs 208 gr
- 15 egg yolks 255 gr
- 100 gr sparkling water
- Salt
- Nutmeg
Instructions
- Create the dough, combining all the ingredients and let it rest for 30 minutes.
- In a large saucepan, bring to the boil the salted water, through the appropriate tool for spatzli and a spatula, crush the dough to pass through the holes of the tool that will fall back into the salt water.
- Once resurfaced on the surface, drain and cool in water and ice, then once cold drain again and store for a maximum of 4 days in a container with plenty of oil to prevent them from sticking to each other.
- To use the spatzli as a side dish to a game dish or an autumn dish, pass them in a non-stick pan with a little oil and very hot, they will make the crust and will swell slightly.
- To use spatzli as a single dish, season with a sauce, such as cream and speck.
