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Wild garlic spaetzle - spring is so green

Tips from Carine Buhmann for green spring delights

A popular herald of spring is wild garlic. Its green leaves taste spicy like garlic. In the kitchen, wild garlic can be used in various ways. "I prefer to make a pesto," says nutrition expert and cookbook author Carine Buhmann. "This basic product can be used for all sorts of recipes like pasta, risotto, and spaetzle."

Speaking of spaetzle, today Carine Buhmann shows us how to prepare a quick and uncomplicated gluten-free spaetzle dough. Naturally, with fresh wild garlic for the season. She shares a simple trick with us: "Spaetzle become particularly fluffy if you let them simmer in the boiling water at the surface for another one to two minutes." For the dough, she uses a gluten-free flour mix. Because those who suffer from gluten intolerance must consistently avoid gluten-containing grains like wheat, spelt, barley, and rye, as well as products made from them. Even the smallest traces of gluten, like breadcrumbs, must be avoided.

"Fortunately, there are many gluten-free substitute products available today, such as special flour blends, bread, pasta, muesli, pastries, and even convenience foods like gluten-free spaetzle," says Carine Buhmann, "but homemade still tastes the best." These spicy green wild garlic spaetzle without gluten are definitely an eye-catching dish and a special delicacy in spring!

"Mix eggs, quark, olive oil, water, and fresh wild garlic leaves finely with the Novis ProBlender. Then vigorously beat with gluten-free flour, a little salt, and nutmeg in a bowl, and you're ready to make spaetzle!"
Carine Buhmann, nutrition expert and author of the bestseller "Gluten-Free Cooking and Baking"

Gluten-Free Recipe for Wild Garlic Spaetzle


Preparation: 30 minutes
Serves 4


  • 3 eggs
  • 200 g (lactose-free) low-fat quark
  • about 50 ml water
  • 2 tbsp olive oil
  • 50 g fresh wild garlic leaves
  • about 250 g gluten-free flour mix (e.g. Schär Farine flour)
  • 1 tsp salt
  • ½ tsp freshly grated nutmeg

  • some butter flakes
  • 50 g grated Parmesan cheese


  1. Place eggs, quark, water, and olive oil into the ProBlender mixing container (0.6 liters). Add the fresh wild garlic leaves and blend until smooth.
  2. Transfer the mixture into a bowl and add gluten-free flour, salt, and nutmeg. Whisk vigorously until no lumps of flour remain.
  3. Meanwhile, bring a large pot of salted water to a boil. Using a dough scraper (or "dough horn"), push the dough through the spaetzle sieve directly into the boiling water in portions.
  4. Once the spaetzle rise to the surface, let them simmer for 1 to 2 minutes (this will make them more voluminous and nicely fluffy). Remove them with a slotted spoon, drain well, and transfer to a serving bowl. Distribute the butter flakes over the spaetzle and mix carefully.
  5. Sprinkle with grated cheese and serve hot.

Replace wild garlic leaves with fresh baby spinach leaves.