Ricotta spaetzle with fennel brown butter and courgettes

Ricotta spaetzle with fennel brown butter and courgettes

15 mins Prep · 30 mins Cook

To make the spaetzle even more delicious, after boiling, fry the tiny dumplings in the fennel butter for approx. 5 minutes until the butter is golden and the spaetzle are slightly crispy

Created by Spinneys
Prep time 15 minutes
Cook time 30 minutes
Serves 4
Cuisine European
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 742
Fat 48.9g
Saturates 27.2g
Protein 19.4g
Carbs 58.4g
Sugars 2.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Bring a large pot of salted water to a boil over medium heat. Brush the interior of a large bowl with 1 tbsp of butter and set aside.


Combine the flour, ½ tsp of salt and pepper in a large bowl. In a separate bowl, whisk the eggs and water well and fold in the ricotta. Pour the wet ingredients into the flour and whisk well until smooth. The mixture should have the con-sistency of thick pancake batter; add more water, if necessary.


Place a large pot of water over a high heat and bring to a boil.


Place a colander with medium holes over the boiling water. Using a large rubber spatula, push the batter through the colander’s holes into the water. Do this in batches. Cook each batch until they all float, approx. 1 minute.


Using a large strainer or slotted spoon, lift the spaetzle out of the water, shake off excess water, and drop them into the buttered bowl.


Continue cooking the spaetzle, tossing in the buttered bowl to keep them from sticking.


To make the brown butter sauce, place a large cast-iron pan over a medium heat. Add the butter and allow to melt completely. Once the butter starts to brown, add the rest of the salt and fennel seeds then grate in the garlic.


Coarsely grate the courgettes and zest the lemon.


In a large serving bowl, toss together the spatezle, burnt butter sauce, courgette and lemon zest. Top with the fresh mint leaves, drizzle with the oilve oil and serve immediately.