Käse Spätzle

Käse Spätzle

A delicious German dish with lots of cheese. Serves four persons.

Preparation of the Spätzle

  • 400 g flour
  • 4 eggs
  • 1 tablespoon salt
  1. Mix the flour, salt and eggs in a bowl.
  2. Stir in water slowly until a slightly tough dough is formed. (60ml worked fine)
  3. Let the dough stand for few minutes and then stir again briefly. Adjust water if too dry.
  4. In the meantime, heat the water in the pan and add salt. Prepare a bowl for the finished Spätzle, add a little butter. (I usually put the Spätzle on a wire rack over a baking sheet before adding it to the pan. I feel like it gets rid of more water and doesn't turn the noodles mushy)
  5. Only when the water is boiling, the dough is filled into the Spätzle press and immediately pressed into the boiling water. You can also do this the traditional way with a cutting board and knife as seen in this video.
  6. Bring to boil briefly when the Spätzle come to the top, lift out immediately with the slotted spoon and place in the bowl. (It doesn't need to cook long. It's basically done as soon as it starts floating. I pull the noodles out once everything has floated. Don't be afraid to use the spoon to pull up anything that might have stuck to the bottom of the pot)
  7. Repeat the process until all the batter is used up.

Preparation of the Dish

  • 400 ml heavy cream
  • 200 g Emmentaler
  • ½ band of parsley (chopped)
  • 1 onion
  • butter
  • salt & pepper
  1. Dice the onion and fry in a little butter until translucent.
  2. Deglaze with the cream. Add the chopped parsley and season with salt and pepper. (Be careful with this step. The cheese tends to be salty already so if you over salt the mixture, you're in for a bad time.)
  3. Bring briefly to a boil and add half of the Emmentaler. Mix well. (You can either mix in all the cheese here or save half to sprinkle over the top before throwing it in the oven. I wouldn't add more than 200 g cheese in total though.)
  4. Fold in the Spätzle.
  5. Put the mixture in a greased baking dish and sprinkle with the remaining 100 g Emmentaler.
  6. Bake at 200 °C (top / bottom heat) for about 20 minutes. (It's basically just to make it creamier and melt the cheese on top and give it a little color. You could essentially skip the oven step and just eat it right out of the pan after mixing. It's all cooked already.)
  7. Add fried onions on top as a crunchy garnish.

I've copied this recipe almost verbatim from here.