Melt the butter in the pan over medium heat until it starts to foam a bit. Add the washed and drained sage leaves cut into thin strips and sauté for 1.5 – 2 min.
Dust with flour and deglaze with verjus.
Add the cream. Season with vegetable stock, salt and chili. Prepare the spaetzle according to instructions and add to the verjus sage butter.
Toss again nicely in the pan. Serve sprinkled with toasted walnuts. Serve with kohlrabi vegetables with cherry tomatoes and a fresh green salad with goat cheese strips.
