• Total Time: 45 minutes
  • Yield: 4-6 1x


For the Spaetzle:

  • 1 cup cooked spinach (from 1 pound raw spinach)
  • 2 eggs
  • Salt, to taste
  • 2 cups flour
  • 1 teaspoon nutmeg

For the Sauce:

  • 4 ounces speck (or prosciutto), cut into strips
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1/2 cup dry white wine
  • Pepper, to taste
  • Salt, to taste
  • Parmigiano cheese, grated

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  1. Cook the spinach in boiling water (or by steaming it) and press dry. In a food processor, mix the spinach, egg, salt, and nutmeg until creamy. Remove to a mixing bowl, and fold in the flour until a dough is formed. Place the dough into a pastry bag and squeeze out 1-2 inch pieces. (Alternatively, you can spread the dough out and cut into small strips.) Lightly cover in flour so they do not stick together.
  2. In a large skillet, heat the butter and add the onion over medium heat. When golden brown, add the speck. After about 2 minutes, add the wine and cook for an additional 2 minutes. Add the cream and cook for about 5 minutes, or until reduced by half.
  3. Bring a large pot of salted water to a boil. Carefully drop in the spaetzle and cook for about 3 minutes, or until they float to the surface. Drain and add to the cream mixture. Mix together and serve with a sprinkle of Parmigiano.