Basil spätzle in saffron broth with clams, cockles and mussels
- Online only
- Serves 6
- Hands-on time 1 hour 30 min, simmering 20 min plus chilling
Yotam Ottolenghi’s comforting spätzle recipe is made with spinach and basil gnocchi-like dumplings and served in a rich seafood broth.
- 22.1g (3.8g saturated)
- 33.2g (7.1g sugars)
Don’t worry if your spätzle don’t look perfect – they will taste amazing whatever the shape. Prepare all your ingredients before the last assembly stages – that will make it easier to bring the dish together.
Yotam’s tips: The spätzle by themselves, without the broth, are wonderful. Once you’ve made them, fry in a pan before serving with some burnt butter drizzled on top: melt about 100g butter over a medium heat for 5-6 minutes until it starts to foam, turn a light brown colour and begin to smell nutty.
There are different ways to produce the spätzle ribbons: some pass the batter through a large slotted spoon or metal colander into the water, others drip it in with 2 teaspoons. Our chopping board method is, we think, the most straightforward. Experiment each time you make it, though. The colander-pushers are pretty firm in their belief that their method is the failsafe one.
Make the dough up to 48 hours in advance and keep covered in the fridge until ready to use. Prepare the gremolata up to 12 hours in advance and keep covered in the fridge.
Spätzle are a type of soft egg noodle or dumpling popular in southern Germany and Austria.
The light grapefruit note and twist of white pepper in an Austrian grüner veltliner make it a hit with this dish.
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