Thaw spinach and press excess water out.

Transfer spinach to a blender and add heavy whipping cream, salt, pepper, and nutmeg.

Mix until smooth and set aside.

To a large bowl add flour and eggs and blend briefly.

Add the spinach mixture and blend well.

Add the water and mix the batter until smooth.

Let batter rest for about 5-10 min.

In the meantime, heat water in a large pot.

Stir dough one more time.

Add about 1 ½ tbsp. salt to the boiling water.

Press about ⅓ of the batter through a spaetzle maker.

Wait until spaetzle float to the top, then let them cook an additional 2 – 3 minutes.

Now scoop spaetzle out with a slotted spoon into a strainer.

Repeat until all batter is used.

Toss them in melted butter directly before serving.