Wild garlic spätzli: green Chnöpfli from the spring forest
Knöpfli flour, quark and fresh wild garlic
Have you got some wild garlic left over? Then be sure to try these spätzli.
The dough, made with Knöpfli flour, quark and fresh or dried wild garlic, is beaten until bubbles rise, then scraped or pressed through a sieve directly into boiling water.
Tossed in butter and topped with Parmesan, they work as both side dish and main course.
Ingredients
For the spätzli dough
To serve
Step by step
Dough
Mix
Mix both flours, Bärlauchpulver and salt and make a well. Add the eggs, the milk and water mixture, the quark and the wild garlic, and stir everything together gradually.
Bärlauchpulver 100 g
Beat
Beat the dough vigorously until air bubbles rise. It is ready when it runs thickly off the spoon.
Cooking
Shape
Bring salted water to the boil. Scrape the dough off the board into the water to make long spätzli, or press it through a coarse sieve to make round chnöpfli.
Toss
Once the spätzli rise to the surface, after a short time, lift them out and fry them in butter. Serve with salt and parmesan to taste.
Wild garlic spätzli
Ingredients
For the spätzli dough
To serve
Preparation
- Wild garlic spätzli: Mix the flours, wild garlic powder and salt; stir in the eggs, milk and water, quark and wild garlic; beat until bubbles rise; scrape into salted boiling water, skim off, toss in butter.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe has been tested with.
White flour, 1 kg
Wild garlic powder 100 g
Dried wild garlic 100 g
Delivery in 1 to 2 working days · Free shipping from CHF 100*
To make sure it succeeds
Lily of the valley and autumn crocus look similar to wild garlic and are poisonous. Only wild garlic smells of garlic.
The longer you beat the dough, the lighter the spätzli will be.
Outside the season, use 25 g of dried wild garlic instead of 50 g of fresh.
Frequently asked questions
Yes, cooked and cooled, for up to one month.
A firm flour that gives the spätzli bite. In a pinch, White flour works.
With meat and sauce, with mushroom cream, or simply baked with cheese.
Print recipe
Choose what should appear on the printout.
Related products
White flour, 1 kg
Dried wild garlic 100 g
Wild garlic powder 100 g
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