Hazelnut Spatzele

After the success of my pistachio spatzele, which I made in an attempt to duplicate what I’d enjoyed at a restaurant, I started thinking about other possible spazele made with nuts. And of course I thought of my favorite nut – the hazelnut.

So I used my recipe except substituted hazelnuts for pistachios in the spatzele batter, and again used the grater spatzele maker. I served them in a gorgonzola cream sauce, and the result was fabulous.

One change I made was a result of a reader who suggested that my spatzele could be longer. This is what my pistachio spatzele looked like.


Ginger, from the blog Ginger & Bread, commented… “I make the batter much more runny when using the grater, so that it almost drips through the holes by itself – as a result the Spätzle end up longer and thinner.”

We had a bit of back and forth, because I think that it’s clear in one photo from that post that my batter is on the runny side, but then I thought that because it was my first time using the grater, perhaps I moved the hopper too fast, and that was why my spazele were short.

In any case, I decided to make a runnier batter. And it didn’t work. I ended up with what looked like oatmeal. I’m actually surprised that the batter didn’t completely dissolve in the boiling water.

So now I’m wondering if it’s a factor of ground nuts being in this batter, and will try again using a traditional spazele batter. Because what Ginger says makes sense. It just didn’t work with this batter.

Hazelnut Spatzele in a Gorgonzola Cream Sauce

1 cup cream or evaporated milk, at room temperature
2 eggs, at room temperature
2 ounces shelled hazelnuts, peels removed, finely ground
1 cup flour
Pinch of salt

Place the cream, eggs, and hazelnuts in a large bowl and whisk until smooth.


Meanwhile, have the spatzele grater gadget on top of a large pot of boiling water.


Add the flour to the batter and stir gently. Then pour some batter into the carriage of the grater. Like I mentioned, I tried to move the carriage slower this time.


I still got the same size spatzele. After about 1 minute, using a spider sieve, remove them from the water, let the sieve drain on a tea towel for a second, then place them in a bowl. Continue with the remaining batter.


I wanted this spatzele dish to be simple, so I first added some crumbled Gorgonzola to the spazele, and then I added some warmed cream.

I topped the spatzele with some toasted hazelnut halves.


Serve immediately while still warm.


I served salt and pepper, but I felt the spazele needed none of either.


The hazelnuts and the Gorgonzola were a wonderful combination. But just like with the pistachio spazele, I’m not sure the ground nuts made a significant flavor contribution.


By Published On: September 29th, 201544 Comments on Hazelnut Spatzele

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Elaine @ foodbod September 29, 2015 at 8:08 AM - Reply

    These look amazing and the flavour combination sounds fab. The first time I ever heard of spazele was from Gingers blog – you guys make it look so easy!!

    • chef mimi September 30, 2015 at 10:44 AM - Reply

      Haha! Well the teaspoon way is definitely the easy way to go!

  2. Lynz Real Cooking September 29, 2015 at 8:42 AM - Reply

    Wow very nice! I agree with Elaine!

  3. Gerlinde de Broekert September 29, 2015 at 8:47 AM - Reply

    Hazelnuts are my favorite nuts and I love the idea to add them to the dough. I have to try your recipe, it looks delicious.

  4. Jenny September 29, 2015 at 9:22 AM - Reply

    This looks very tasty! I love Gorgonzola cheese! Beautiful colors in your photographs!

  5. the drunken cyclist September 29, 2015 at 10:05 AM - Reply

    Very yummy!

  6. onceuponarecipe September 29, 2015 at 11:02 AM - Reply

    I want nothing more than to eat a plate of this spazele right now! The thought of a gorgonzola cream sauce is making me swoon!

    • chef mimi September 30, 2015 at 10:46 AM - Reply

      Hahahaha! I understand completely!

  7. Conor Bofin September 29, 2015 at 11:19 AM - Reply

    Very nice Mimi. The spazele look fantastic. The hazelnut is a lovely flavour too.

  8. dianeskitchentable September 29, 2015 at 5:46 PM - Reply

    You’re really coming up with some great combinations for your spazele. I having given it a shot yet but my husband keeps bringing up how much he loves spazele. Guess it’ll be coming to my kitchen soon.

    • chef mimi September 30, 2015 at 10:47 AM - Reply

      Just do it with a teaspoon – it tastes the same and is much easier!

  9. hotlyspiced September 29, 2015 at 8:11 PM - Reply

    Wonderful! I agree that hazelnuts and gorgonzola are a perfect combination. I’ve never tried to make spazele and I think you’ve done an impressive job xx

  10. Laura @ Feast Wisely September 29, 2015 at 10:32 PM - Reply

    Wow – I have never even heard of spazele before today – looks amazing!

    • chef mimi September 30, 2015 at 10:48 AM - Reply

      Oh! Well there always something to learn, isn’t there?!!

  11. laurasmess September 29, 2015 at 11:35 PM - Reply

    I’ve never attempted to make spazele but I am feeling your frustration through this post! Argh. Thin batter, thick batter, moving the cage… I guess it just comes with practice. Your flavour combinations sound BEAUTIFUL though, yum! Love hazelnuts. I can imagine how good a plate of this must taste! x

    • chef mimi September 30, 2015 at 10:49 AM - Reply

      I will probably go back to the teaspoon method. They taste just as good!

  12. StefanGourmet September 30, 2015 at 1:37 AM - Reply

    Hi Mimi, your späzle look great and I bet they are divine with that creamy gorgonzoa sauce.
    To get a more pronounced hazelnut flavor, you could roast the hazelnuts prior to grinding, as well as increase the proportion of hazelnuts (e.g. 3.5 oz of hazelnuts and 3.5 oz of flour, instead of 2 oz hazelnuts and 5 oz flour).

    • chef mimi September 30, 2015 at 10:42 AM - Reply

      I just wonder if the batter would still work the same way, as I already don’t think it cooks quite the same with the nuts. Have you experimented with a nutty batter before?

      • StefanGourmet September 30, 2015 at 11:08 AM

        I haven’t. It should be possible to get good results as long as at least half is flour. Tricks you could use are allowing the batter to rest and/or to use strong flour (or Italian 00 for fresh pasta). I’ve also seen Italian recipes that use boiling water instead of eggs, but that will be quite different of course.

  13. lulu September 30, 2015 at 6:45 AM - Reply

    As much as I like spazele I’ve never tried making it from scratch. You make it seem easy, but I’m betting it takes a little practice to get it right.

    • chef mimi September 30, 2015 at 10:43 AM - Reply

      I think I just might go back to making it my mother’s way – with a teaspoon! They cook easily, yet they’re still delicate inside!

  14. Our Growing Paynes September 30, 2015 at 8:46 AM - Reply

    This looks delicious! :)

  15. Mary Frances (@FoodiesLove) September 30, 2015 at 11:38 AM - Reply

    I haven’t psyched myself up enough to attempt a Spaetzle just yet, but this post makes it seem a bit less intimidating. Looks delicious!

    • chef mimi September 30, 2015 at 12:02 PM - Reply

      Well thanks – honestly I prefer the simple teaspoon way of making them!

  16. anotherfoodieblogger September 30, 2015 at 8:57 PM - Reply

    Hey live and learn, right? I was looking forward to this post, I love hazelnuts! This looks delicious. :)

  17. Josette@thebrookcook October 2, 2015 at 1:56 PM - Reply

    WOW. I am really impressed- Looks absolutely fabulous!!

  18. The Hungry Mum October 4, 2015 at 5:14 AM - Reply

    such a decadent meal! Have never had anything like this but it looks incredible.

    • chef mimi October 5, 2015 at 10:27 AM - Reply

      It’s a pretty wonderful flavor combination!

  19. David Scott Allen October 4, 2015 at 9:05 AM - Reply

    I think you spëtzle length is perfect, much like what we had in Germany and Austria this summer! Love the hazelnuts with the Gorgonzola- can’t wait to try this!

    • chef mimi October 5, 2015 at 10:28 AM - Reply

      I think taste it more important in any case. Plus I’m not entering a spazele making contest any time soon! Thank you for your lovely comment!

  20. CakePants October 9, 2015 at 2:47 PM - Reply

    This looks so unique and flavorful! I’ve only ever had very basic-flavored spatzle, but was intrigued by it nonetheless. I love the idea of adding hazelnuts and a gorgonzola cream sauce!

  21. Kiki October 27, 2015 at 8:04 AM - Reply

    Oh, I’ve been meaning to make this hazelnut version forever but haven’t gotten round to it somehow. Thanks for that reminder, I’ve now put it on my Xmas dinner list!

    • chef mimi October 27, 2015 at 8:43 AM - Reply

      Definitely worth serving on Christmas!!!

  22. tdchinges February 27, 2023 at 3:12 AM - Reply

    I am a lover of Italian food and I am so excited to see this recipe, I have read your Hazelnut Spatzele in a Gorgonzola Cream Sauce recipe carefully, including all the preparation process, thank you very much!

    • Chef Mimi February 27, 2023 at 2:43 PM - Reply

      Thank you!

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