Broccoli Spaetzle Recipe | Flour Dumplings
If you love classic spaetzle, this broccoli version is such a fun and nourishing twist. I use vibrant broccoli purée to give these tender little dumplings a beautiful green color and a surprisingly delicate flavor.
WHY MAKE BROCCOLI SPAETZLE?
- Sneaks in vegetables naturally – It’s an easy way to work broccoli into a dish, especially for kids who might not get excited about plain broccoli on the side. While broccoli puree tastes strong on its own, once mixed into the batter, the broccoli flavor becomes subtle and delicate.
- A fun twist on classic spaetzle – If you already love traditional spaetzle, broccoli just adds a simple twist while keeping that soft, comforting texture you expect. And with its natural green hue, it’s also perfect for Saint Patrick’s Day.
- Adds nutrition to a comfort food -Traditional spaetzle is usually made with just flour and eggs, so adding broccoli gives it a boost of fiber and vitamins. I also like to add savory notes to the broccoli batter using nutmeg and mustard powder. According to new studies, adding mustard powder to cooked broccoli increases the availability of sulforaphane, a beneficial compound found in broccoli. And for extra flavor and nutrition, I process roasted broccoli with chicken broth in the batter, which adds richness and a bit more protein.
SERVING IDEAS
Broccoli spaetzle pairs well with many different dishes. It works as a side for roasted chicken, sausages, creamy sauces, brown butter, or even simply topped with poached eggs or butternut squash leek sauce.
MORE BROCCOLI RECIPES
- Herbed Roasted Broccoli and Sweet Potatoes
- Broccoli Onion Cornbread
- Sweet Potatoes Gnocchi with Creamy Broccoli
Broccoli Spaetzle Dumplings
Ingredients
Broccoli Puree
- fresh or frozen broccoli (about 2 large broccoli heads)
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- pinch of nutmeg
- 1 tbsp olive oil
- 1/2 cup chicken stock or water 120-125 grams/ml
Spaetzle
- 3 cups All-purpose flour 430 grams
- 1/4 tsp mustard powder
- 1/4 tsp salt
- pinch black pepper
- 1 ½ cup broccoli puree
- 3 eggs
- 1 to 1 ½ cups water 240-360 grams/ml
Instructions
Broccoli Puree
- Preheat oven to 380°F/190°C
- Wash and cut up broccoli heads. Transfer broccoli into an oven-safe baking dish.Season with salt (½ teaspoon), pepper (¼ teaspoon), and a pinch of freshly ground nutmeg. Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
- Roast for 30-40 minutes, until very soft.
- Process the roasted broccoli in a blender with chicken stock (1/2 cup) until smooth. Let the puree cool to room temperature.
Broccoli Spaetzle Batter
- In a large bowl, stir together flour (3 cups, 430 grams), mustard powder (1/4 teaspoon), salt (1/4 tsp), black pepper (pinch), broccoli puree (1½ cups), eggs (3 large), and water (1 cup to 1½ cups, 240-360 grams/ml), until you have a homogenous mass. Don't overmix.
Cook Spaetzle
- Bring 3 quarts of water seasoned with 1 teaspoon of salt to a boil.
- Reduce heat to medium, using Spaetzle maker, fill the funnel with the batter, and run the funnel until there is no more batter left. Stir the spaetzle in the water gently.
- Increase the heat to high again. Dumplings will start to float within a couple of minutes. Once floating on the top, cook for 30-60 seconds. Remove and drain well. Pour the cooked dumplings into a large bowl and toss with olive oil or butter. Serve.
Video
This recipe was first published on March 29, 2014. On May 24, 2026, I updated this recipe with a printable recipe card, written text, and a video.
Hi, I’m Hani
Welcome!
Thank you for visiting Haniela’s. On my blog, you’ll find delicious sweet & savory recipes made with simple ingredients. Why not start a new adventure? Discover a world of cookie decorating with my step-by-step tutorials.
Hi, I’m Hani
Welcome!
Thank you for visiting Haniela’s. On my blog, you’ll find delicious sweet & savory recipes made with simple ingredients. Why not start a new adventure? Discover a world of cookie decorating with my step-by-step tutorials.
Hi from Canada, Hani.
We love your broccoli spätzle! I first made it for my 3 year old granddaughter and it has become a family favourite in a few short years. The recipe makes a lot and we usually freeze some for when our now 7 year old comes for a visit or send some frozen spätzle home with her.
Perhaps useful info for others is that I use somewhere near a pound (420 to 460 g) of broccoli, and roast or steam it. Yum!
Thanks for posting this delicious recipe, Hani.
Cheers! Andy 🇨🇦
HI Andy,
what a wonderful message. Thank you so much. I’m glad you like this recipe. I haven’t made in a while but thinking I should try it with spinach.
Happy Cooking,
Hani