Go Back

Stinging Nettle Spaetzle

These tiny little German dumplings are very easy to make.  Stinging nettles add a healthy pop of color to them!
Servings 4


  • 3 cups flour (I like spelt)
  • 3 whole eggs
  • 1 tsp salt
  • 1 cup stinging nettles, steamed or blanched
  • 1 cup milk
  • 1/4 tsp ground nutmeg


  • Blanch nettles in a steamer basket or blanch in boiling water just until soft.
  • Add nettles and the remaining ingredients to a blender and blend until well-combined.  the dough should be thick but still somewhat runny.  If you don't have a blender, you can finely chop the nettles and mix everything in a big bowl.
  • Bring water in a big pot to a boil.  Add a bit of salt.  Using a spaetzle maker or colander with big holes, push some of the dough through the holes into the boiling water.  They are done when they're floating on the surface. 
  • With a slotted spoon, take spaetzle out and transfer either to a big bowl or a skillet with some melted butter.
  • If your dough was too runnny, add some more flour.  If it was too thick, add some more milk.  Working in batches, continue until all the dough has been used up. 
  • Serve warm with lots of grated parmesan cheese.  Soft goat cheese is also good.  Enjoy!
    from scratch