In our holiday in the Austrian mountains, we found Spaetzle on almost every menu. Originally from Swabia, in Austria they are also called Nockerln, Spatzen or Knöpfle.
I don't know how many times we have tried to make Spaetzle at home.
It simply has never worked the way we wanted.
But sometimes some things need several attempts until they turn out as wished.
The latter always failed because of the dough and the fact that they are usually made of eggs and white flour.
After these countless attempts to create wholesome vegan Spaetzle, we have finally found a method which you can prepare in a flash and which also taste very delicious.
The dough has just the right consistency to be easily passed through a potato ricer or a Spaetzle maker.
The added turmeric gives the Spaetzle a yellowish color and the fresh wild garlic leaves provide a wonderful aroma.
Topped with mushrooms, spinach, sage leaves, and cherry tomatoes, you have a quick and healthy meal.
We wish you a great week!
Have you ever made Spaetzle yourself?
We would be happy to hear from you!
