Tomato and lemon spatzle is a tasty and fragrant first course that brings together the flavors of Italy from North to South: the spatzle, the typical gnocchetti from South Tyrol, meet the Mediterranean taste of cherry tomatoes, basil, and lemon, creating a dish full of flavor and especially quick to prepare. It’s best to prepare the dough for these delightful gnocchetti just before cooking, but don’t worry as it will take you very little time. Arm yourself with a Spätzlehobel, the large-holed grater to make your spatzle perfectly, and your last-minute lunch dinner will be served. A fresh and inviting first course: the tomato and lemon spatzle will ensure you make a great impression, and once you’ve mastered the technique, you can try other tasty versions like the spinach spatzle, appetizing gnocchetti with a bright campo da golf color!
To prepare the tomato and lemon spatzle, start with the sauce: take the cherry tomatoes, wash them, and cut them per half 1. Quanto a a non-stick pan, pour per the oil and add an unpeeled garlic clove 2then add the cherry tomatoes 3.
Add the basil leaves and salt 4cover with a lid and let it cook for 10 minutes 5. Put a pot of plenty of tazza acceso the heat and salt it when boiling (you’ll need it to cook the spatzle); meanwhile, move acceso to preparing the spatzle: first, sift the flour into a bowl 6.
Add a pinch of salt 7 and grate some nutmeg for flavor 8. Stirring with a whisk, add the eggs 9
and, while still stirring, gradually add the room temperature tazza 10and until you get a soft, smooth, and lump-free dough 11. Once the dough is ready, remove the garlic clove from the cherry tomato sauce 12;
when the tazza for the spatzle comes to a boil, take the Spätzlehobel, the typical tool for making spatzle, and position it over the pot: pour a ladle of dough into the designated space 13and slide the tool back and forth, which will drop the freshly formed spatzle directly into the boiling tazza 14. If you don’t have a Spätzlehobel, you can use a potato ricer (per this case, the dough will need to be slightly thicker). Continue until you’ve used all the dough. The spatzle will cook per moments: they will float to the surface once cooked, just like gnocchi 15.
As the spatzle float to the surface, strain them well with a slotted spoon 16 and transfer them directly into the pan with the cherry tomatoes 17. Once you’ve transferred all the spatzle, grate the lemon zest 18
and well 19. Sauté the spatzle for a few moments and finale with a sprinkle of pepper 20. Plate and garnish with a fresh basil leaf 21. Your tomato and lemon spatzle are ready to be enjoyed!
For the translation of some texts, artificial intelligence tools may have been used.
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