Cheese Spätzle

Name: Cheese Spätzle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 6 Eggs (medium); 7 grams Salt; 500 grams Flour; Black Pepper; Nutmeg Powder; 300 milliliters Milk; 100 milliliters Heavy Cream; 50 grams Gruyère Cheese; 30 grams Parmesan (Grated); 10 grams Shredded Mountain Cheese

40 min·151 Views

Flora Petrova

349 Recipes

Cheese Spätzle is a hearty and comforting dish, popular in Southern Germany and Austria. It features homemade spätzle, a type of egg noodle, tossed in a rich and creamy cheese sauce. Notes: The amount of cream and cheese in the sauce can be adjusted to your preference. For a richer flavor, you can brown the spätzle in butter before adding the cheese sauce. Other cheeses that melt well can be used in place of or in addition to Mountain Cheese.

Allergens

Halal

3,005kcal

4 Portions · 1,420 g

Protein

132 g

Carbohydrates

377 g

Fat

101 g

Fiber

27 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Eggs (medium)6
Salt7 grams
Flour500 grams
Black Pepper
Nutmeg Powder
Milk300 milliliters
Heavy Cream100 milliliters
Gruyère Cheese50 grams
Parmesan (Grated)30 grams
Shredded Mountain Cheese10 grams

Prepare the Spätzle Dough

1
In a large bowl, whisk together the eggs and salt.
2
Gradually add the flour, mixing with a wooden spoon or whisk, until a thick and sticky dough begins to form.
3
Add the milk, black pepper, and nutmeg.
4
Mix until all ingredients are well combined.
5
Check the consistency: The dough should be thick but still somewhat sticky. If it seems too runny, add more flour, 1 tbsp at a time, until the desired texture is reached.
6
Let the prepared dough rest for at least 15 min.
15 min

Cook the Spätzle

7
Bring a large pot of salted water to a rolling boil.
8
Using a spätzle maker (or a colander/sieve with large holes and a spatula), press small portions of the dough through the holes directly into the boiling water.
9
Once the spätzle float to the surface, allow them to cook for an additional 1-2 min.
2 min
10
Remove the cooked spätzle from the boiling water using a slotted spoon.
11
Immediately transfer the cooked spätzle into a bowl filled with cold water. This stops the cooking process and helps prevent them from sticking together.
12
Drain the cooled spätzle thoroughly.

Prepare the Cheese Sauce

13
In a saucepan, gently heat the heavy cream over medium heat. Do not boil.
14
Gradually add your cheese mixture to the warm cream.
15
Stir continuously until the cheese is completely melted and the sauce is smooth.
16
Season the sauce with salt and pepper to your taste.
17
Keep the finished sauce warm over a low heat setting.