Ingredients
1
cup plus 2 tbsp all-purpose flour
1/4
cup coarsely chopped fresh dill
1/4
cup coarsely chopped spinach leaves
1
tbsp coarsely chopped fresh chives
2
tbsp cold unsalted butter
Directions
1.
Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Stir together flour and salt. Whisk together eggs and milk, then whisk into flour until batter is smooth.
2.
Working over boiling water, force one third of batter through a spaetzlemaker or large holes of a food mill. As dumplings float to surface, transfer them to bowl of cold water with a slotted spoon. Make 2 more batches in same manner. Drain dumplings well and toss with oil. Pulse dill, spinach, chives, and 1 tablespoon butter in a food processor until a paste forms. Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then sauté dumplings, stirring, until golden. Add herb butter and saut?, stirring, until dumplings are coated and heated through. Season with salt and pepper.
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