Grisons Pizokel

Instructions

1. Mix all the ingredients for the dough in a food processor to form a homogeneous dough. Leave to rest for at least 30 minutes. The dough should be much firmer than the similar spätzle.
2. After the resting time, scrape the pizokel into a pot of boiling water in batches, similar to spaetzle.
3. Meanwhile, fry the thinly sliced garlic cloves in a little butter and add the finished pizokel.
4. When all the pizokels have been scraped, mix them with grated Parmesan and a little starch water (the water in which the pizokels were boiled) to make a creamy sauce. Season with salt and pepper to taste.
5. Add the spinach and leave to wilt a little with the lid on. Meanwhile, wash and halve the cherry tomatoes.
6. When the spinach has wilted enough, add the tomatoes and stir well again. The tomatoes should only be warmed up here. Add more starch water if necessary.
7. Serve with a little more grated cheese.