Herbed Spaetzle with Garlic Butter

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
1 Review

Herbed Spaetzle with Garlic Butter is a deliciously comforting dish that brings a twist of fresh herbs to the traditional German dumpling. This recipe is all about simple ingredients coming together to create a flavorful side dish or main course.

Herbed Spaetzle with Garlic Butter

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Ingredients for Herbed Spaetzle with Garlic Butter

Ingredients for Herbed Spaetzle with Garlic Butter

Flour is the base of our spaetzle, providing structure and substance. Salt and black pepper season the dough, giving it a subtle kick. The eggs and milk work together to create a rich, smooth batter that holds its shape. For a fresh twist, we add parsley and chives, infusing the spaetzle with a vibrant, herbal aroma. Butter melds with garlic to form a fragrant and luscious sauce, while Parmesan cheese provides a savory, nutty finish.

Why This Herbed Spaetzle with Garlic Butter Works

As the eggs and milk go into the flour, the dough turns thick and stretchy. The eggs give the spaetzle enough strength so it doesn’t fall apart in the water, but the milk keeps it loose enough to press through the holes. Once the parsley and chives are mixed in, the herbs are trapped inside that soft dough, so every little dumpling has some in it.

During boiling, the outside of each piece of spaetzle sets right away, while the inside stays tender. When the dumplings float, they are cooked through but still soft. Moving them to an ice bath stops the cooking so they don’t go mushy or stick together in a big clump.

In the skillet, the butter coats the outside of the spaetzle, and the heat dries the surface a bit so it can brown in spots. The garlic softens in the butter and spreads over the dumplings. Parmesan sticks to that buttery surface, so it clings to each piece instead of falling to the bottom of the plate.

Herbed Spaetzle with Garlic Butter Tips & Tricks

  • Use a colander if you don't have a spaetzle maker; it works like a charm.
  • If you don't have an ice bath, cold running water will work to stop the cooking process.
  • For extra crispy edges, let the spaetzle sit in the pan without stirring for a minute or two before tossing.

Mistakes To Avoid

Letting the batter get too thick or too thin throws off the spaetzle texture. A very thick batter is hard to push through the holes and makes heavy, chewy dumplings, while a runny batter slips through too fast and cooks into thin, ragged pieces that feel mushy. The final dish ends up either dense and gummy or soft and falling apart in the pan.

Overcooking the spaetzle in the boiling water causes them to swell and turn rubbery. They start to lose their shape, soak up too much water, and feel heavy instead of light. Later in the skillet, they don’t brown well and stay a bit tough in the center.

Skipping the ice bath means the spaetzle keep cooking after leaving the pot. They turn softer and softer, and by the time they hit the pan, they break more easily and clump together. The result is a sticky pile instead of separate, bouncy pieces.

Letting the garlic brown too much in the butter leads to bitter, harsh-tasting bits. The small garlic pieces darken quickly and stick to the pan, and that sharp burnt taste spreads through all the spaetzle.

Equipment Used:

Spaetzle maker or colander, Large pot, Skillet

Ingredients

  1. 2 cups all-purpose flour
  2. 1/2 tsp salt
  3. 1/4 tsp black pepper
  4. 3 large eggs
  5. 3/4 cup whole milk
  6. 1/4 cup chopped fresh parsley
  7. 1/4 cup chopped fresh chives
  8. 4 tbsp unsalted butter
  9. 2 cloves garlic, minced
  10. 1/4 cup grated Parmesan cheese
  11. Salt to taste
  12. Black pepper to taste

Step-by-step Instructions

  1. 1. In a large mixing bowl, combine the flour, salt, and black pepper.
  2. 2. In a separate bowl, whisk together the eggs and milk.
  3. 3. Gradually add the wet mixture to the dry ingredients, stirring until smooth.
  4. 4. Fold in the chopped fresh parsley and chives.
  5. 5. Bring a large pot of salted water to a boil.
  6. 6. Using a spaetzle maker or a colander with large holes, press the dough into the boiling water.
  7. 7. Cook the spaetzle until they float to the surface, about 2-3 minutes.
  8. 8. Remove with a slotted spoon and transfer to an ice bath to stop the cooking process.
  9. 9. In a large skillet, melt the butter over medium heat.
  10. 10. Add the minced garlic and sauté until fragrant.
  11. 11. Drain the spaetzle and add to the skillet, tossing to coat evenly in the garlic butter.
  12. 12. Continue to cook for 2-3 minutes until lightly golden.
  13. 13. Sprinkle with grated Parmesan cheese and season with additional salt and pepper if desired.
  14. 14. Serve warm.

Frequently Asked Questions

Can I make spaetzle ahead of time?
Yes, you can prepare the spaetzle a day ahead. Store it in the fridge and then reheat in a skillet with a little butter before serving.
What if I don’t have fresh herbs?
No worries! Dried herbs can work, but use half the amount since they're more concentrated.

Serving Ideas for Herbed Spaetzle with Garlic Butter

This herbed spaetzle pairs beautifully with roasted chicken or pork. For a vegetarian option, serve it alongside a fresh garden salad or steamed vegetables. A crisp white wine or a light lager would complement the flavors perfectly.

Ratings and Comments

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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.