Schupfnudeln with Leaf Spinach

A great pasta dish for any occasion:

Peel and chop the onions, sauté in a little clarified butter in a saucepan. Add the spinach leaves with the clear soup, the whipped cream and the herbs and cook everything together for a while. Stir from time to time.

Cut one ball of mozzarella into cubes, the other into thin slices. Roast the Schupfnudeln in a frying pan with a little bit of clarified butter until golden brown.

Mix the spinach with the mozzarella cubes and empty into an ovenproof dish with the Schupfnudeln. Cover with the mozzarella slices and bake in a heated oven at 200 °C for about 20 minutes.

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