Spätzle with cream and speck

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Spätzle with cream and speck
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it es fr de br
580
Calories per serving
  • Energy Kcal 580
  • Carbohydrates g 51.6
  •   of which sugars g 4.1
  • Protein g 34.4
  • Fats g 30.7
  •   of which saturated fat g 14.58
  • Fiber g 1.8
  • Cholesterol mg 346
  • Sodium mg 856
  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 10 min
  • Serving: 4
  • Cost: Low

PRESENTATION

Spätzle with cream and speck? Oh, this dish from the Tirolo region is like a big, cozy hug for your taste buds. You know, when you want something comforting yet not too heavy. These little guys—really little—are like gnocchetti but with a fun twist. Made with a simple dough, all you need is a nifty spatzlegrattugia to get the job done. Plus, nestled between Austria and Germany, this region brings these dumplings to life. For real, they're way more interesting than regular noodles. They've got this tender bite that just soaks up creamy sauce—perfectly, I might add.

And listen, speck? It's this smoked ham that's super savory and brings a slightly smoky vibe to every single bite. Seriously good. Folks here have been loving spätzle with cream and speck forever because it’s just super simple and really really good food for everyone.

And here's the thing: this German pasta dish? It’s a breeze to make, yet feels kinda fancy when you dig in. I mean, the creamy sauce? It just wraps around each piece, giving you a silky and rich mouthful. Then the speck jumps in with a burst of flavor, cutting through that creaminess like a pro.

Thing is, families in Tirolo love whipping this up on a weeknight. Homemade spätzle—once you get the hang of the grater—is done in minutes. Now, you might notice tiny differences between the Austrian and German sides, but the main idea is the same—creamy noodles with smoky meat. And that’s exactly what makes it special.

For anyone into trying dishes from different spots, this spätzle recipe is a great pick. Honestly, it’s like discovering a cross between pillowy dumplings and creamy, hearty pasta all in one. People who love spätzle with ham and cream sauce or Tyrolean spätzle will be into this. Really, it’s a fun way to shake up your usual dinner routine with something hearty and full of flavor.

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INGREDIENTS

580
Calories per serving
Ingredients for spätzle
Type 00 flour 2 cups (250 g)
Eggs 3
Water 2 cups (150 g) - at room temperature
Nutmeg to taste
Fine salt to taste
for the sauce
Fresh liquid cream 1 cup (250 g) -
Speck 5.3 oz (150 g) - very thinly sliced
Chives to taste
Butter 2 tbsp (30 g)
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Spätzle with cream and speck

To make the cream and speck spätzle, start by sifting the flour into a bowl 1, then add the eggs, salt 2, pepper, and grate the nutmeg 3,

finally pour in the room temperature water (adjust the amount if you don't have a Spätzlehobel and will be making the spätzle with a potato ricer, as the dough should be thicker) 4; mix with a whisk to blend the ingredients and achieve a smooth, lump-free mixture that will be quite liquid 5. Now focus on the sauce because the spätzle cook quickly: wash the chives and chop them into small pieces 6.

Roll up the slices of speck and cut them into strips 7. Meanwhile, put a pot full of salted water on the stove and bring it to a boil; it will be used for cooking the spätzle. Place the butter in a pan and melt it over low heat 8, once melted, add the speck strips, and let them brown for a few minutes over medium heat, just until you hear them sizzle

then pour in the cream 10, season with the chopped chives 11 and salt and pepper to taste. Meanwhile, take the Spätzlehobel, the tool for creating spätzle; if you don't have it, you can alternatively use a classic potato ricer. Place the Spätzlehobel over the pot, and as soon as the water starts to boil, pour a ladle of the mixture into the designated space 12,

move the tool back and forth so that the dough falls through the holes; once in contact with boiling water, the spätzle will cook in a few moments 13. When the spätzle start to rise to the surface 14, scoop them out with a slotted spoon 15

and transfer them directly into the pan with the cream and speck sauce 16, stir to flavor 17. Your cream and speck spätzle are ready to be enjoyed 18!

Storage

It's best to consume the cream and speck spätzle immediately; if there are leftovers, you can store them for one day in the refrigerator in an airtight container. Freezing is not recommended.

Tip

Try other tasty sauces, such as diced bacon, mushrooms, sausage, or a classic ragù that will envelop them with its rich flavor. Spätzle go well with everything, and you'll have plenty of options!

For the translation of some texts, artificial intelligence tools may have been used.
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