Recipe description
July 6, 2026
Spinach spaetzle with quark sauce
Comforting spinach spaetzle with quark sauce promotes gentle digestion.
Vegetarian
82%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Spinach provides fiber and polyphenols, supporting gut health.
- Protein from quark sauce helps balance meals and supports digestion.
- Balanced with greens, dairy protein, and gentle starch for easy digestion.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Spinach
200
gram
Flour
150
gram
Egg
2
piece
Salt
1
teaspoon
Oil, olive
2
tablespoon
Quark, whole
250
gram
Nutmeg
0.5
teaspoon
Pepper
0.5
teaspoon
Instructions
1
In a large bowl, combine the spinach, flour, eggs, salt, and pepper. Mix until a smooth dough forms.
2
Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander, drop the dough into the boiling water.
3
Cook until the spaetzle float to the surface, about 3-5 minutes. Remove with a slotted spoon and drain.
4
In a saucepan, heat olive oil over medium heat. Add the cooked spaetzle and sauté until lightly golden.
5
In a small bowl, mix together the quark, nutmeg, salt, and pepper to create a smooth sauce.
6
Serve the sautéed spaetzle topped with the quark sauce.
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Nutrition
540 kcal
Calories
25 g
Protein
60 g
Carbohydrates
7 g
Fiber
5 g
Sugar
20 g
Fat
8 g
Saturated fat
1.5 g
Salt
FAQ
What is quark sauce, and how does it pair with spinach spaetzle?
Quark sauce is a creamy dairy sauce made with quark cheese, herbs, and sometimes lemon; it adds tang and protein that balance the spinach and soft spaetzle.
Is this recipe gluten-free?
Traditional spaetzle are made with wheat flour, so not gluten-free unless you use gluten-free flour and check all ingredients. The quark sauce is gluten-free.
Can I make this dish vegan or dairy-free?
For vegan: swap spaetzle for plant-based pasta and use a dairy-free cream (cashew or almond) with herbs; quark is dairy, so use a plant-based quark substitute if available, or omit the quark sauce and use a dairy-free yogurt-herb sauce.
How should I store and reheat leftovers?
Refrigerate within 2 hours, in an airtight container for up to 2 days. Reheat gently on the stove with a splash of liquid or in the microwave; avoid overheating.
How do I cook spaetzle?
Drop or press the dough into boiling salted water and cook until they float to the surface, about 2–4 minutes; drain and optionally sauté with a little butter.
Should I wilt spinach first?
Yes, wilt spinach in a little oil or water until wilted, then mix with the spaetzle.
What should I serve with this dish?
Pair with a light side like steamed vegetables or a simple salad; cucumber slices or a tomato salad also work well.
How can I adjust the recipe for more/less protein or calories?
Increase spinach for volume and fiber; use lower-fat quark or reduce cheese; you can add a protein topping like a poached egg if you want more protein.
Where can I find quark if I live outside Germany/Austria?
Quark is common in many EU grocery stores; if not available, substitute with thick natural yogurt lightly sweetened with lemon juice and salt, or with soft cream cheese.
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