Spinach Spätzle with Cream and Ham

Wash the spinach and boil it for a few minutes. Drain and squeeze out excess water.

Blend the spinach with water, eggs and a pinch of salt. Add the flour and blend again until you have a soft yet firm dough. Add flour if too liquid, or water if too thick.

Bring salted water to a boil. Use a Spätzle grater to drop the dough into the boiling water. Drain the Spätzle as soon as they float.

In a non-stick pan, melt the butter and add the cream, ham cut into strips and nutmeg. Season with salt and pepper, and cook gently for a few minutes.

Add the Spätzle to the sauce, stir gently, and serve immediately with grated Parmesan.