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
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.