Spinach Spaetzle Side Dish in 20 Minutes

Instructions:

1. Place the fresh spinach, eggs, salt, and nutmeg into the blender.
2. Blitz on high until the mixture is completely smooth and a vivid, uniform green.
3. Pour the liquid into a mixing bowl and whisk in the flour until just combined; the batter should be thick and glossy.
4. Bring a large pot of salted water to a rolling boil.
5. Fill a spaetzle press or ricer with the batter and slowly press the dough into the boiling water in small increments.
6. Using a slotted spoon, remove the noodles from the water as soon as they rise to the surface (usually 2–3 minutes).
7. Melt the butter in a skillet over medium-high heat until it begins to foam and smell nutty.
8. Add the boiled spaetzle in a single layer and cook without stirring for 2 minutes.
9. Toss gently and remove from heat once the edges are mahogany-colored and slightly crisp.