Cheese Spaetzle

See below for recipe

This hearty dish comes from the south of Germany and delights with tender, homemade spaetzle that are melted in a delicious mixture of spicy cheese. Topped with golden brown roasted onions and refined with a pinch of nutmeg, cheese spaetzle combine hearty flavors with creamy perfection. Whether as a warming comfort meal on cold days or as a classic in a cozy gathering – cheese spaetzle stand for tradition, home and hearty taste that you want to enjoy again and again!

Cheese Spaetzle – Recipe

Adapted by Daniel schade

Yields 4 servings

Ingredients

For the spaetzle:

• 400 g flour (preferably spaetzle flour or wheat flour type 405)
• 4 eggs
• 150 ml water (or milk)
• 1 tsp salt
• 1 pinch of nutmeg

For the cheese layer:

• 250 g mountain cheese (or a mixture of Emmental and Allgäu cheese), grated
• 2 onions
• 2 tbsp butter
• salt & pepper

For serving:

• freshly chopped parsley or chives

Instructions

1. Prepare spaetzle dough
   • Put flour in a bowl, form a well and add eggs, salt and nutmeg.
   • Gradually add water or milk and beat vigorously with a wooden spoon or hand mixer (dough hook) until a tough, shiny dough is formed. The dough should form bubbles.
   • Let the dough rest for about 10 minutes.
2. Cook spaetzle
   • Bring a large pot of salted water to the boil.
   • Scrape the dough in portions through a spaetzle press or from a wooden board into the water.
   • As soon as the spaetzle rise to the surface, remove with a slotted spoon and place in a bowl of cold water. Then drain.
3. Fry onions
   • Cut the onions into thin rings.
   • Heat butter in a pan and fry the onions until golden brown. Set aside.
4. Layer and bake cheese spaetzle
   • Preheat the oven to 180 °C (top/bottom heat).
   • Lightly grease a casserole dish or a large pan and add a layer of spaetzle.
   • Sprinkle with a portion of grated cheese and repeat this process until all the ingredients have been used up.
   • Bake the cheese spaetzle in the oven for about 10-15 minutes until the cheese has melted.
5. Serve
   • Spread the roasted onions on top and garnish with parsley or chives.
   • Serve immediately while hot – best with a green salad or a glass of white wine!

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