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Spaetzle with Garlic Butter Mushrooms and Baby Kale

Spaetzle with Garlic Butter Mushrooms and Baby Kale is pure comfort food, and a side dish that will go with just about everything. This German egg dumpling is so easy, you’ll be tempted to make these homemade noodles every day!
1
1,205
27
45 min
TOTAL TIME
532
CALORIES
$1.90
PER SERVING
Spaetzle with Garlic Butter Mushrooms and Baby Kale
Ingredients
14 INGREDIENTS
5 SERVINGS
Buttermilk
3/4 cup buttermilk
Ground Nutmeg
1 pinch ground nutmeg
White Pepper
1/4 tsp white pepper
Olive Oil
3 tbsp olive oil
Pepper
pepper
to taste
All Purpose Flour
2 1/4 cups all purpose flour
Kosher Salt
1 tsp kosher salt
Pancetta
2 oz pancetta
diced
Crimini Mushrooms
8 oz crimini mushrooms
sliced
Kosher Salt
kosher salt
to taste
Unsalted Butter
5 tbsp unsalted butter
divided
Eggs
3 large eggs
Garlic
4 cloves garlic
minced
Baby Kale
2 1/2 cups baby kale
Directions
18 STEPS
5 min
PREP TIME
25 min
COOK TIME
45 min
TOTAL TIME
View Directions on Kitchen Confidante
Health Info
Macros
51g
CARBS
29g
FAT
16g
PROTEIN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What are spaetzle?
What ingredients do I need to make spaetzle?
Do I need a special spaetzle maker to make spaetzle?
How do I cook spaetzle?
Can I make spaetzle gluten-free?
How can I adjust the consistency of the spaetzle dough?
How can I store leftover spaetzle?
What are some tips for preventing common spaetzle-making mistakes?