How many people are you cooking for?
Traditional, but gluten-free: cheese spaetzle like grandma used to make – with the perfect consistency and full flavor thanks to KOMEKO KNUSPERLUST.
#gluten-free
Ingredients
For the spaetzle:
-
500
g KOMEKO KNUSPERLUST
-
6
Eggs
-
150
ml milk
-
1
pinch of salt
-
1
pinch of pepper
-
1
pinch of nutmeg
-
1
tbsp butter
-
1
Onion
-
250
g mountain cheese, grated
-
150
g Emmental cheese, grated
preparation
- Preparing spaetzle dough
Combine KOMEKO KNUSPERLUST, eggs, and milk in a bowl with a wooden spoon. The batter should be viscous—if it's too thick, simply add a little water.
Stir in salt, pepper and nutmeg, then let the dough rest for about 10 minutes. - Prepare onions
Peel the onions and slice them into thin rings. Then heat the butter in a pan and fry the onion rings until golden brown. - Cooking spaetzle
Bring a large pot of salted water to a boil. Press the batter through a spaetzle sieve, bring to a boil briefly, and scoop out the batter with a slotted spoon as soon as the spaetzle rise to the surface. Pour directly into a bowl—a little cooking water won't hurt. - Mix in cheese
Immediately add the freshly grated cheese to the hot spaetzle and mix well so that it melts slightly and forms strings. - Serving
Distribute the cheese spaetzle on plates and garnish with the golden brown onions.
Our tip:Making spaetzle without a sieve? No problem! Simply mix the batter, moisten a wooden board, and spread some of the batter on it. Using a knife or a dough scraper, scrape off thin strips and add them directly to the boiling water.
