🧀 Käsespätzle (cheese spätzle)

Name: Käsespätzle (cheese spätzle)
Total time: 45 min
Yield: 4
Cuisine: Germany · Swabia and Allgäu
Ingredients: 400 g plain flour; 4 eggs; 150 ml water, 1 tsp salt; 200 g Emmental, grated; 100 g Gruyère, grated; 2 onions, thinly sliced; 30 g butter

Origin: Germany · Swabia and Allgäu

810kcal

per serving · 300 g

270kcal

per 100 g

36 gProtein12 g / 100 g

45 gFat15 g / 100 g

66 gCarbs22 g / 100 g

Käsespätzle are soft egg noodles layered with grated Emmental and Gruyère and topped with a heap of crisp fried onions. Baked or tossed in a hot pan until the cheese melts into long strings, they are rich, golden and comforting. The dish is served as a main course, often with a green salad, especially in southern Germany, Austria and Switzerland.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: emmental cheese, gruyère cheese, butter

Contains glutenbecause of: spätzle

Contains dairybecause of: emmental cheese, gruyère cheese, butter

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

spätzleemmental cheesegruyère cheesefried onionbutter

Recipe

4 servings45 min

Ingredients

400 g plain flour
4 eggs
150 ml water, 1 tsp salt
200 g Emmental, grated
100 g Gruyère, grated
2 onions, thinly sliced
30 g butter

Method

Beat the flour, eggs, water and salt into a thick, sticky batter and rest it for 10 minutes.
Press the batter through a spätzle maker or scrape it off a board into boiling salted water; lift out the noodles when they float.
Fry the onion slowly in butter until deep golden and crisp.
Layer the hot spätzle and cheese in a baking dish, finishing with cheese.
Bake at 200 °C for 10 minutes until melted, then top with the fried onions.

How to make it lighter

Cheese and butter carry most of the calories: use 150 g of cheese in total instead of 300 g.
Treat it as a shared side and fill the plate with a large green salad.
Cook the onions in a non-stick pan with less butter, or bake them until crisp.

History

Spätzle are closely associated with Swabia in southwest Germany, and the cheese version is a classic of the Allgäu and neighbouring Alpine regions. Today käsespätzle are a staple of mountain huts and country inns across southern Germany and western Austria.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →