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.