Spätzli in a creamy vegetable sauce – an ideal dish for everyday life. Creamy, vegetarian, quick to make and uncomplicated. I love dishes like this, because you can easily prepare them during the week and still have a healthy, filling meal on the table.
We have this dish quite often at home. Since everyone here works until late in the evening and we still care about fresh, healthy food, we need quick, uncomplicated recipes during the week. And what can I say: with this recipe I've found the perfect «after-work dinner recipe».
If you're really short on time, you can even use ready-made Spätzli from the chilled section, then the dish is on the table in under 15 min.
Personally, though, I find there's a clear difference between freshly made Spätzli or Knöpfli and the shop-bought ready-made products. That's why I take the time to quickly make the dough myself. Once you've got the hang of it and know the ingredients, it's a matter of 5 minutes.
To make the whole thing a bit more wholesome, I like to reach for spelt flour instead of conventional wheat flour. You can't tell the difference in taste and yet the Spätzli end up being a little healthier.
Thanks to the high proportion of vegetables, this dish is rich in vitamins and healthy fibre. The vegetables can be varied as you like, depending on the season. I often use carrots, courgettes, aubergines, broccoli, kohlrabi or bell peppers. But mushrooms, leeks or pumpkin have found their way into the pan too. In short: a colourful mix of whatever vegetables are left in the fridge from my last shop.
Who knows, maybe this recipe will end up on your table more often too, whenever it has to be quick and still something healthy.
Vegetable Spätzli
- Cooking time5 min
- Resting time30 min
- Total35 min
- Calories490kcal
- Carbohydrates64gof which sugars 7 g
- Protein20g
- Fat13gof which saturated 5 g
- Fibre6g
per serving
Ingredients
Spätzli
- 200 gr spelt flour
- 100 gr Knöpfli flour
- 1.5 dl milk and water (half milk, half water)
- 3 eggs (fresh)
- Vegetable stock
Vegetable sauce
- 1 tbsp olive oil
- 1 onion (finely chopped)
- 1 clove of garlic (pressed)
- 500 gr mixed vegetables (e.g. carrots, bell peppers, courgettes, aubergines, pumpkin, kohlrabi, tomatoes, etc.)
- 1.5 dl white wine
- 4 dl vegetable stock
- 1 tsp oregano
- 1 toothpick herb oils of your choice
- 3 tbsp soured half-cream
- Emmental cheese (grated)
- Salt and pepper
Method
Spätzli
- In a bowl, mix the flour, Knöpfli flour and salt and press a well into the middle.
- Whisk the milk and water with the eggs and pour into the well bit by bit while stirring in.
- Mix everything together and beat until the dough forms bubbles.
- Cover the finished dough and leave to swell at room temperature for 30 min.
- Bring water to a simmer in a large pot and season with vegetable stock.
- Now press the dough in batches through the Knöpfli sieve into the gently simmering water. Let the Knöpfli cook until they rise to the surface. Then skim them off with a ladle, drain and put into a bowl.
- Repeat the process until no dough is left.
Vegetable sauce
- While the Spätzli dough rests, wash and trim the vegetables and cut them into small cubes and / or strips.
- Warm the olive oil in a pan and sweat the chopped onions and the garlic in it. Add the remaining vegetables and sweat along.
- Deglaze with white wine and stock, add the oregano and let simmer covered until soft. While the vegetables are simmering, you can finish making the Spätzli as described above.
- As soon as the vegetables have reached the desired consistency, add the soured half-cream and season to taste with the herb oils (here I always use a mixture of 1 toothpick each of marjoram, basil, rosemary and oregano).
- Mix the sauce with the Spätzli, divide the finished dish between 4 plates and serve immediately. If you like, you can serve grated Emmental cheese alongside.
Notes
- I like to make the Spätzli dough with light spelt flour. In terms of taste it's hardly different from normal wheat flour, but it's healthier and easier to digest for many people. If you'd rather use wheat flour, though, you can do so without any problem.
- This recipe is even quicker with ready-made Spätzli from the chilled section
- The vegetables can be adapted to the season as you fancy.
- I like to cut the different vegetables into different shapes to bring a bit of excitement to the dish. But you can just as well make only small cubes or strips.
Cooking with essential oils
How to dose essential oils (toothpick method!), when to add them and what to look out for — it is all in the guide.
Have you made this recipe? Tag @oatoclock_blog on Instagram so we can see the result.
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