Herbed Cheese Spaetzle

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
Be the First to Review!

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.

Herbed Cheese Spaetzle

This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases.

Ingredients for Herbed Cheese Spaetzle

Ingredients for Herbed Cheese Spaetzle

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.

Why This Herbed Cheese Spaetzle Works

As the eggs and milk go into the flour, the batter turns thick and stretchy. The eggs give the batter strength, so when it hits the boiling water, it doesn’t fall apart. Instead, the little bits of batter puff slightly, cook through, and stay soft inside. The flour swells in the hot water and holds onto some moisture, so the spaetzle stay tender instead of chewy or dry.

Once the cooked spaetzle go into the hot pan, a different thing happens. The butter and oil coat each piece so they don’t stick together, and the outsides start to firm up a bit while the centers stay soft. The onions slowly turn golden and sweeter, and that sweetness spreads through the pasta as everything is tossed together.

When the Gruyère hits the warm spaetzle, it melts and clings to all the little bumps and edges. The cheese forms a loose, sticky layer that ties the spaetzle together in the pan, so every bite has soft dumpling, melted cheese, herbs, and a bit of onion.

Herbed Cheese Spaetzle Tips & Tricks

  • If you don't have a spaetzle maker, a colander or cheese grater with large holes works well in a pinch.
  • For a crispier texture, let the spaetzle sit in the skillet for a few minutes without stirring, allowing them to develop a slight golden crust.
  • Experiment with different cheese types like Emmental or cheddar for a different flavor profile.

Mistakes To Avoid

Letting the batter stay thick like bread dough instead of a loose, sticky batter makes the spaetzle come out heavy and chewy. The pieces don’t puff in the water and stay dense in the center. The final dish feels more like gummy dumplings than light noodles that can soak up the melted cheese.

Dropping huge clumps of batter into the water instead of thin strands or small bits leads to uneven cooking. The outside sets fast while the middle stays raw and pasty. On the plate, some pieces are firm and others are mushy or doughy inside.

Leaving the spaetzle in the boiling water long after they float causes them to swell and get waterlogged. The surface turns soft and slippery, and they break apart more easily in the pan. Once mixed with cheese, the dish turns into a sticky, clumpy mass instead of separate, tender pieces.

Adding the Gruyère to a very hot, dry pan can make the cheese seize and form greasy clumps. The cheese sticks to the pan instead of coating the spaetzle, so the noodles stay bare while little rubbery blobs of cheese sit on top.

Equipment Used:

Spaetzle maker, Large pot, Skillet

Ingredients

  1. 1 1/2 cups all-purpose flour
  2. 1/2 cup whole milk
  3. 3 large eggs
  4. 1/4 teaspoon nutmeg
  5. 1 teaspoon salt
  6. 1/2 teaspoon freshly ground black pepper
  7. 2 tablespoons mixed fresh herbs (such as parsley, chives, and thyme), chopped
  8. 1 cup grated Gruyère cheese
  9. 2 tablespoons unsalted butter
  10. 1/4 cup finely chopped onions
  11. 1 tablespoon olive oil

Step-by-step Instructions

  1. 1. In a bowl, whisk together flour, nutmeg, salt, and pepper.
  2. 2. In another bowl, beat eggs and milk together, then gradually add to the flour mixture, stirring until smooth.
  3. 3. Stir in the chopped herbs.
  4. 4. Bring a large pot of salted water to a boil.
  5. 5. Using a spaetzle maker or a colander with large holes, drop the batter into the boiling water.
  6. 6. Cook the spaetzle until they float to the surface, about 2-3 minutes, then transfer to a bowl with a slotted spoon.
  7. 7. In a large skillet, heat butter and olive oil over medium heat.
  8. 8. Add onions and sauté until golden brown.
  9. 9. Add cooked spaetzle and toss with the grated Gruyère cheese until well combined and cheese is melted.
  10. 10. Serve hot, garnished with additional fresh herbs if desired.

Frequently Asked Questions

Can I make spaetzle ahead of time?
Yes, you can make spaetzle ahead of time. Boil them, then store in the fridge for up to 2 days. Sauté with the other ingredients when ready to serve.
What other herbs can I use?
Basil, oregano, or dill can work well if you want to switch up the flavor profile.

Serving Ideas for Herbed Cheese Spaetzle

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.

Ratings and Comments

Your feedback helps other cooks — thank you!

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.