Buckwheat Spaetzle with Creamed Spinach

• In a large bowl whisk together all ingredients. Allow dough to sit for 10 minutes.
• Bring a large saucepan of water to a boil.
• With your Spaetzle maker of choice (potato ricer, food mill, wire rack) slowly pour in the dough and press the strands into the boiling water.
• The Spaetzle will rise to the top once they are cooked. Remove with a spider and serve.
• If making them make them ahead, you can blanch and shock the spaetzle in ice water. This will stop them from cooking. Then when you are ready to serve, brown some butter in a frying pan and reheat the Spaetzle.

• In a pot, melt ½ cup butter. Sprinkle in the flour and whisk together. Cook over medium heat until light golden brown, about 5 minutes.
• Add the onion, garlic and nutmeg and stir together, cooking for another minute. Pour in the milk, whisking constantly, and cook for 5 minutes.
• Meanwhile, in a separate pot, melt the remaining 3 tablespoons butter. Add the spinach in increments until all is incorporated, and cook until wilted but not soggy, 4 to 5 minutes.
• Season the cream sauce with salt, pepper, and more nutmeg if needed. Add the spinach to the cream sauce, stirring gently to combine.

On a warm plate, plate the creamed spinach adding a generous amount of Spaetzle over the top. Garnish with bacon bits for a heartier dish! Open a bottle of Classic Chase and enjoy.