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Cheese Spaetzle

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Cheese Spaetzle
2 to 4 servings Medium
Total: Active:
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Ingredients (8)

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup Gruyère cheese
  • 2 large eggs
  • 1/4 cup milk
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped flat-leaf parsley
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Nutritional Information
  • Calories585
  • Fat32.42g
  • Saturated fat18.29g
  • Trans fat0.72g
  • Carbs50.33g
  • Fiber2.0g
  • Sugar2.04g
  • Protein22.11g
  • Cholesterol264.55mg
  • Sodium455.39mg
  • Nutritional Analysis per serving (2 servings) Powered by

A popular side dish originating in Germany, spaetzle are little noodles or dumplings made from basic ingredients (flour, eggs, milk). They’re often added to soups or crisped up with a bit of butter and served with sausage. Here, the addition of Gruyère cheese gives these versatile little dumplings extra richness.


  1. 1Mix flour, salt, pepper, and half the cheese together in a large bowl. In a smaller bowl, whisk the eggs and milk together. Making a well in the flour mixture, pour in the egg mixture. Gradually draw flour from the sides into the eggs until well combined; the dough should be smooth and very thick. Let dough rest 10 to 15 minutes.
  2. 2Meanwhile, bring a large pot of salted water to the boil, covered, over high heat. Reduce heat to a low simmer. Set a large-holed colander over the simmering water. Put dough into the colander, and using a rubber spatula or ladle, push the dough through the holes into the water, about 3 to 4 minutes. Cook each batch until the spaetzle float to the surface, stirring gently to prevent sticking.
  3. 3Use a slotted spoon or small strainer to transfer the cooked spaetzle to another larger strainer or a clean colander to drain, rinsing with cold water. Continue making spaetzle until all the batter is used.
  4. 4Melt the butter in a large frying pan over medium-high heat. Add the spaetzle and cook, tossing to coat evenly, until at least half the spaetzle are browned, about 8 minutes. To serve, sprinkle with the parsley and the remaining cheese.
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