Spinach Spaetzle with Cheese Sauce

For the spinach spaetzle, whisk unrefrigerated Cremefine until smooth. Add eggs, thawed spinach and spices and mix well. Then add the flour and mix well. Let dough rest for 15 minutes.

If the dough is too firm, stir in some milk, if it is too soft, mix in some flour.

Finely chop onions and sauté in butter. Add milk, vegetable soup, blue cheese and Cremefine natur and bring to a boil.

Bring salted water with olive oil to a boil, press the dough through a spaetzle strainer directly into the boiling water. As soon as they rise to the surface, strain them immediately.

Add the grated apple to the sauce. Add salt and pepper to taste over the spinach spaetzle.

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