Spinach Spätzle

Roughly chop the spinach leaves and purée them finely in a blender with the egg, 50 ml water, salt and nutmeg.

Put the flour into the spinach purée in a bowl and stir with a wooden spoon until you have a smooth, thick batter that flows slowly.

Bring a large pot of well-salted water to a boil.

Using a spaetzle grater (Spätzlehobel), grate the dough into the boiling water in batches and stir briefly.

Let the spaetzle come back to a boil and cook until they float to the surface, then drain them with a sieve.

Cut the raw ham into strips and lightly brown them in butter in a large frying pan.

Add the cream and freshly grated Parmesan to the pan, season with salt, pepper and, if desired, a little nutmeg, and let it reduce briefly.

Add the drained spinach spaetzle to the sauce and toss well until the spaetzle are evenly coated.

Portion the spinach spaetzle onto plates and serve sprinkled with a little Parmesan.