Home Made Aluminum Boat

spaetzle (O GNOCCHETTI TYROLESE)


Ingredients:
- 150gr milk
- 3 cubes
of frozen spinach - 2 eggs
- 200g of flour
-
salt - 2 tablespoons of grated cheese
-

nutmeg Cook spinach in salted water for a few minutes of restarting the boil. It takes just a few minutes. Drain, let cool a bit 'and squeeze them well with your hands.
In the glass of the blender put eggs, milk, spinach and a pinch of salt, grated nutmeg and blend. Add some grated Parmesan cheese and mix.
Then insert a bit 'to the flour and mix again. It must be a homogeneous mixture, or too thin nor too thick.
must slide well but not too far from holes in the specific tool (if it is too runny add a little 'flour, or add a little' milk.
Boil salted water in a pot. When the water boils, place the suitable tool for making the above spaeztle pot (not the first so that the tool is hot) and pour the mixture from the blender of the tumbler in the tool for the dumplings. Move the slider back and forth so that the mixture comes off the machine and caschino dumplings into the water.
To get the dumplings a bit 'long requires a certain consistency of the dough into the pot otherwise the drops fall into balls instead of sticks. The drops are equally good though.
When the dumplings rise to the surface drain with the help of a slotted spoon and place on plates or a serving dish (preferably pre-heated to avoid cooling off) and season to taste with butter and sage, cream and bacon, or gorgonzola mascarpone previously dissolved in a small saucepan.

-> An interesting variation is to replace the spinach with the red beets boiled, or boiled with pumpkin gnocchi for pink or orange.

-> or you can not put the spinach spaetzle and get the light to serve also as a side dish to a stew or a main dish with any sauce.