Spaetzle with Fennel

Prepare the braising liquid by combining white wine, sliced carrot, diced onion, minced garlic, and bay leaf in a wide saucepan with a drizzle of olive oil. Bring to a gentle simmer over medium heat and cook until the vegetables begin to soften.

Trim and thinly slice the fennel bulb, then add it to the braising liquid along with enough water to just cover. Season with salt and continue simmering until the fennel is tender.

While the fennel braises, prepare the spätzle batter by whisking together unbleached white flour, eggs, a pinch of salt, and enough water to form a thick, smooth, pourable batter. Allow the batter to rest for a few minutes.

Bring a large pot of well-salted water to a rolling boil over high heat.

Press the batter through a spätzle maker, colander, or slotted spoon directly into the boiling water, working in batches. Cook the spätzle until they float to the surface and are cooked through, then remove with a slotted spoon.

Heat a drizzle of olive oil in a large skillet over medium-high heat and sauté the cooked spätzle until lightly golden on the outside.

Remove the bay leaf from the braised fennel and spoon the fennel and some of its braising liquid over the sautéed spätzle. Toss gently to combine and coat everything evenly.

Taste and adjust seasoning with salt as needed, then serve the spätzle and fennel immediately in warm bowls.