Spätzle with Spinach and Speck

Method

1. Place the spinach in a bowl and add the milk. Blend until smooth.
2. Add the eggs to the spinach mixture, lightly beat and incorporate.
3. Add a pinch of salt and nutmeg, mix well.
4. Sift the flour and add it to the mixture, stir until you get a smooth batter without lumps.
5. Cover the batter with plastic wrap and let it rest for at least 1 hour (preferably 2). In summer refrigerate; in winter it can stay at room temperature.
6. Cut the speck into small cubes.
7. In a pan, melt the butter, add the speck and heat until the fat becomes translucent.
8. Add the cream and let it heat through until it just starts to simmer.
9. Bring a pot of salted water to a boil for the Spätzle.
10. Use a Spätzle press (or a potato ricer) to drop the batter into the boiling water. Cook until they float to the surface, then cook for another minute.
11. Retrieve the Spätzle with a slotted spoon and transfer them to the pan with the cream and speck.
12. Let them flavor over medium-high heat for a couple of minutes, stirring. The cream should remain slightly liquid as it will thicken later.
13. If desired, add freshly ground black pepper (not in the pan if children are eating). Serve immediately with a spoon.