Kamutspaetzle Au Gratin with Vegetables and Cheese

Stir nutmeg, kamut flour, iodized salt, milk and eggs into a viscous spaetzle dough. Cover with cling film and let rest for about 30 minutes.

Rinse, clean and chop vegetables. Melt butter in a frying pan and brown vegetables in it. Add tomato puree and season with iodized salt, pepper and a little thyme.

Press the dough through a spaetzle press or a spaetzle slicer into boiling salted water. Bring spätzle to boil for about five minutes.

Brush gratin dish with rapeseed oil.

Pour the spätzle into a sieve, drain and place in the gratin dish. Spread vegetable sauce evenly on top and cover with mozzarella slices. Bake in heated oven at 180 °C for about ten minutes.

Serve: Remove the dish from the oven and arrange on plates.

Our tip: Zucchini have a delicate taste and are therefore also suitable for children.

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