Spinach Spaetzle Dumplings

On Sunday we went to FEAST Battersea Foodie Festival: I really regret when I decided to buy the tickets….. First of all there is an entrance ticket of £ 17 (this is the price for two tickets at 50% less on Groupon) and once entered of course you have to pay for everything and everything is silly overpriced… To give you an idea about prices and sizes…. We had 2 little buns with meat inside for £ 10, two little tapas for £ 6 (a quail egg on roasted black pudding and a mini-croissant with a micro piece of cheese), an un-eatable Indian dish with a super spicy sauce and overcooked rice for £ 6, an indigestible hot-dog for £ 5… and two glasses (less than pints) of beer for £ 8.

Then let’s talk about the quality of food… are those “delicacies” in your opinion?!? For me no, not at all…

At the end of the fair (typical Italian expression to say “after all” and that fit pretty well in this case!)…. a disgusting robbery!

And also the weather helped us to mark this experience as one to forget! We came back home wet, angry and hungry (and also with huge blisters on my feet due to a new pair of shoes)!

When I think to a foodie’s fair I think at “Cheese”  in Bra or at “Fiera dell’Artigianato” in Milan  ….

A real foodie could become really crazy in those places, believe me! I become crazy…. (and there is no entrance fee!)

Actually in my fridge there are by far more delicacies than all those one you can find at the Battersea Foodie Festival!

One of these delicacies that I have now in the fridge, prepared this morning and ready to be warmed this evening, is my spinach spaetzle.

I ate spinach spaetzle for the first time at the “Fiera dell’Artigianato” in the Trentino’s stand: after that time I decided I couldn’t live without a spaetzle maker! Once bought it I tried different mixture’s tastes (plain, with tomatoes, with pumpkin..), different mixture’s textures (more or less loose), different sauces (with aubergines, with cheese, with asparagus… uncountable the ways you can toss them)… and it’s always a success!


  • 1. Put fresh spinach in a pan with a drizzle of extra virgin olive oil, sprinkle with salt and sauté until it starts to wilt
  • 2. When chilled put them in a food processor, add 3 eggs with a teaspoon of salt and process until smooth. Add the flour and mix and add also gently some sparkling water and/or some milk. I really never check the quantity and I like to decide to add water and/or milk (or flour if too loose) looking at the mixture because I like it when is quite loose and not too sticky (but if it’s too loose they will not shape well)
  • 3. Let the batter sit for 30 min
  • 4. Bring salted water to a boil in a large saucepan. Add a tablespoon of oil. Pour batter into a spaetzle maker over boiling water (start with half dough then repeat this process). Small tiny dumplings will drop into boiling water Cook for a couple of minutes or until dumplings are puffed up and fluffy
  • 5. Remove with a slotted spoon; put in a bowl with extra virgin olive oil and mix them gently. You can let them chilled and use them also the day after, warmed up in a pan with a sauce. They are perfect with just butter and sage, sprinkled with parmesan but with a sauce done with gorgonzola, cream and some crisp bacon are really fabulous