Broccoli Spaetzle Dumplings
Broccoli spaetzle is a colorful twist on the classic, made with broccoli purée for a delicate flavor. Serve them as a comforting side dish or top with poached eggs for a simple, satisfying meal.Serving size 1/2 -2/3 cup
Servings: 56 serving
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.