Creamy Spinach and Schupfnudel Skillet
Thermomix recipe: Creamy Spinach and Schupfnudel Skillet. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 100 g onion, quartered
- 2 cloves garlic
- 20 g olive oil
- 400 g fresh spinach, washed and dried
- 100 g vegetable stock
- 100 g cream cheese
- 100 g cooking cream (or heavy cream)
- 1 tsp salt
- ½ tsp black pepper
- Pinch of nutmeg
- 500 g pre-cooked Schupfnudeln
- 20 g butter or oil, for frying Schupfnudeln
- Fresh parsley, chopped (for garnish, optional)
- Parmesan cheese, grated (for serving, optional)
Instructions
- Place onion and garlic into the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the mixing bowl with the spatula.
- Add 20 g olive oil to the mixing bowl. Sauté 5 min / 120°C / Speed 1.
- Add fresh spinach to the mixing bowl. Cook 3 min / 90°C / Speed 1 (Reverse mode) or until wilted. Use the spatula to push down the spinach if necessary. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for some evaporation.
- Add vegetable stock, cream cheese, cooking cream, salt, pepper, and nutmeg to the mixing bowl. Cook 8 min / 90°C / Speed 2 (Reverse mode).
- While the sauce is cooking, heat 20 g butter or oil in a large frying pan over medium-high heat. Add the Schupfnudeln and pan-fry for 8-10 minutes, stirring occasionally, until golden brown and slightly crispy on all sides. Set aside.
- After the sauce has cooked, pause the Thermomix. Scrape down the sides and bottom of the mixing bowl with the spatula to ensure even consistency. Check the thickness and adjust liquid if needed.
- Add the pan-fried Schupfnudeln to the mixing bowl with the creamy spinach sauce. Gently mix 1 min / 90°C / Speed 1 (Reverse mode) to combine and heat through.
- Serve immediately, garnished with fresh parsley and grated Parmesan cheese, if desired.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.