This Herbed Cheese Spaetzle is a delightful twist on a classic German dish. With its comforting texture and the rich, savory addition of Gruyère cheese, it's a perfect side or main dish for cooler days.
Flour forms the base of the spaetzle, giving it the structure it needs to hold together in the boiling water. The combination of eggs and milk adds richness and helps create a smooth batter. A touch of nutmeg brings warmth and depth to the flavor profile, while salt and black pepper enhance the overall taste.
Fresh herbs like parsley, chives, and thyme add a burst of color and freshness, cutting through the richness of the cheese. Speaking of which, Gruyère cheese melts beautifully, providing a creamy, nutty flavor that complements the spaetzle perfectly.
Finally, butter and olive oil are used to sauté the onions, bringing out their sweetness and adding a lovely golden hue to the dish.
This Herbed Cheese Spaetzle pairs wonderfully with roasted meats like chicken or pork. It also shines as a standalone vegetarian dish, served alongside a fresh, crisp salad to balance the richness. A chilled glass of white wine or a light beer makes for an excellent accompaniment.
Start by whisking the flour, nutmeg, salt, and pepper in a bowl. This helps to evenly distribute the spices throughout the spaetzle. In another bowl, beat your eggs and milk together until smooth and creamy, then pour this mixture into your dry ingredients. Stir until you have a smooth batter, free of lumps.
Chop up your fresh herbs and stir them into the batter. They will add a beautiful color and fresh flavor. Now, bring a large pot of salted water to a boil. This is where the spaetzle will cook, so make sure there's enough room for them to move around.
Using a spaetzle maker or a colander with large holes, press the batter into the boiling water. The spaetzle are ready when they float to the surface, which should take about 2-3 minutes. Use a slotted spoon to transfer these to a bowl as they finish cooking.
In a large skillet, heat the butter and olive oil over medium heat. Add the onions and sauté them until they turn golden brown, releasing their sweet aroma. Add the cooked spaetzle to the skillet, tossing them with grated Gruyère cheese until the cheese is melted and coats the spaetzle evenly. Serve hot, garnished with a sprinkle of additional fresh herbs if you like.