Ingredients for 2 portions:
- La Spiga Bio spinach spätzle – 1 package
- 200 g of Blue Cheese
- 100 g of fresh cream (or vegetable soy or rice cream)
- 100 g of béchamel sauce (or soy béchamel sauce)
- Parmesan shavings
- 1 Tropea onion
For the sauce, gently heat the béchamel sauce and the fresh cream in a saucepan. When the sauce is bubbling, stir in the blue cheese until it melts.
Blanch the Tropea onion in water with sugar and cool it quickly.
In another pan, boil salted water and cook the spätzle for about 2 minutes until they float to the surface. Remove from the pan using a slotted spoon.
Pour the blue cheese sauce over the spätzle, then saison with oil and garnish with parmesan shavings, onion and chives.