Buttermilk Spinach Spaetzle

Buttermilk Spinach Spaetzle

  3 tb Well drained thawed chopped frozen spinach

1 2/3 c Buttermilk
1/3 c Olive oil
1 lg Egg
1 lg Egg yolk
3 c Flour
1 ts Salt
1/2 ts Nutmeg
1/4 c Butter
Boiling water

Squeeze out as much spinach liquid as possible.
Blend with buttermilk, oil, egg and yolk.

Combine flour, salt and nutmeg in bowl. Stir in
buttermilk mixture slowly until a thick, sticky
batter forms. Drop by 1/2 teaspoons into boiling
water, cooking about 10 minutes until done. Drain
well in colander.

Melt butter, add spaetzle and heat through. Season
with salt and pepper.