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Spaetzle with warm, savory flavors, creamy butter, and nutty sweet pumpkin notes makes the perfect dish for easing into autumn.
From The Spice & Tea Exchange®2 TBS Pumpkin Powder1 TBS Rosemary Basil Sea Salt1 tsp Baker’s Spice Blend2 TBS Organic Extra Virgin Olive OilFrom the Grocer2 cups all-purpose flour¾ cup whole milk3 eggs + 1 egg yolk1 TBS table salt2 (gallon size) zipper top plastic bags3 TBS unsalted butter2 TBS chopped fresh parsley
COMBINE flour, Pumpkin Powder, Rosemary Basil Sea Salt, and Baker’s Spice Blend in a large bowl.WHISK milk and eggs in a small bowl until combined.SLOWLY whisk milk mixture into flour mixture until smooth. Cover with plastic wrap. Set aside for 20-30 mins.BRING a large pot of water to a boil. Stir in table salt to dissolve. Place 1 plastic bag inside the other to create double lining.TRANSFER batter to double-lined plastic bag, and seal. Carefully cut a ¼” inch hole in bottom corner of bags.GENTLY squeeze up to half of the batter into boiling water, and stir to break up into 1-2” long pieces.COOK 1-2 mins, until spaetzle floats to surface. Remove from water with slotted spoon and place on paper towel-lined baking sheet to drain. Repeat with remaining batter.HEAT Organic Extra Virgin Olive Oil in a large non-stick skillet over medium-high heat until shimmering.ADD spaetzle, and cook, stirring occasionally until golden and slightly crisp around edges, about 5-6 mins.REMOVE from heat and add butter, stirring to melt and coat. Sprinkle with parsley. Serve.
Yield: 6-8 servingsTotal Time: 45minsPrep: 35 minsCook: 10 mins
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