A recipe from Gemo
Kasespatzle (Cheese Spaetzle)
Soft homemade egg spaetzle folded with melted Alpine-style cheese, butter, and sweet onions, then finished with crisp fried onions for a comforting German-Austrian vegetarian main.
Method
- 01
Slice one onion thinly and chop the other. Toss the sliced onion with 2 tablespoons of the flour and a pinch of salt. Heat the vegetable oil in a skillet over medium-high heat, fry the coated onion until crisp and golden, 7 to 9 minutes, then drain on paper towels.
⏱ 8 min
- 02
In a large bowl, beat the 4 eggs with 130 ml water, 1 1/2 teaspoons salt, and 0.25 teaspoon nutmeg. Add the remaining flour and stir hard until the batter is thick, elastic, and slowly falls from a spoon; add a splash more water only if it is too stiff to press through a colander. Rest for 10 minutes.
⏱ 10 min
- 03
Bring a large pot of well-salted water to a lively simmer. Press the batter through a spaetzle maker, large-holed colander, or potato ricer in batches, stirring gently so the noodles separate. Cook each batch until the spaetzle float and feel tender, about 2 to 3 minutes, then lift them out with a slotted spoon.
⏱ 3 min
- 04
Melt the 45 g butter in a wide skillet over medium heat. Add the chopped onion and cook until soft and lightly golden, 6 to 8 minutes. Add the hot spaetzle and toss for 1 minute so they pick up the butter and onion.
⏱ 7 min
- 05
Lower the heat, add the 160 g Gruyere and 80 g Gouda in handfuls, and fold until the cheese melts around the spaetzle. Loosen with 1 to 2 tablespoons of hot cooking water if needed, then season with black pepper and more salt to taste. Serve immediately with the crisp onions and chives on top.
⏱ 3 min
Nutrition
