🍝 Käsespätzle
Spätzle are small, soft egg dumplings made from a loose batter of flour, eggs and milk pressed into boiling water. In this version they are tossed in butter and layered with melted cheese, giving a chewy, rich and savoury dish. They are served as a main course or as a side for meat and gravy.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g flour
- 4 eggs
- 150 ml milk
- 30 g butter
- 150 g grated hard cheese
- 1 onion, sliced
- Salt, pepper, chives
Method
- Beat flour, eggs, milk and a pinch of salt into a thick, sticky batter; rest 10 minutes.
- Press or scrape the batter into simmering salted water; lift out the spätzle once they float.
- Fry the onion in half the butter until golden and set aside.
- Toss the spätzle in the rest of the butter, layer with the cheese and heat until melted.
- Top with the onions, pepper and chives.
How to make it lighter
- Use half the cheese and a sharper variety for the same flavour — cheese is about 400 kcal per 100 g.
- Serve a smaller portion alongside a big green salad.
- Skip frying the onions in butter and roast them dry in the pan instead.
History
Spätzle are strongly associated with Swabia in south-west Germany and with neighbouring Alpine regions of Austria and Switzerland. The cheese version, Käsespätzle, is a classic of Alpine inns and home kitchens.
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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 →