Herb Spätzle

• 50 g (2 oz) fresh young spinach
• 50 g (2

Wash the leaves, and place still wet in the food processor. Add 15-45 ml (1-3 tablespoons) water and whizz to mash well, but not purée.

Wash, dry, add to the food processor, and whizz briefly.

Place in a bowl and beat together with a wooden spoon. Add the spinach and herb purée.

Add enough milk - up to 25 ml (1 fl oz) - to make a soft dough.

Beat well against the