While on vacation in Sankt Gilgen, AustriaI had this typical Austrian dish called “Käsespatzen”. It consists of Spaetzle noodles and grated hard cheese that is alternately stacked and garnished with fried onions, then baked in a hot oven
In Swabia, the Käsespätzle are traditionally prepared with mountain cheese and/or Emmentaler cheese. In Vorarlberg there is a different type of preparation; you can find Montafon Käsespätzle with Montafoner sour cheese, and Bregenzerwald Cheese Spaetzle or Käsespätzle with mountain cheese and Räßkäse
Basic Spaetzle recipe in pictures (scroll to full Recipe and video on the bottom)
A Spätzle maker can be found on Amazon below:
FYI: With a Spätzle press you can also make Spaghetti ice cream
This dish was served to me in Sankt Gilgen, Austria. Käsespätzle are stacked in a pan, then placed into the oven
Side dishes with Cheese Spätzle is usually Boston lettuce mixture. Applesauce is also common with Käsespätzle in the Vorarlberg Oberland and in Liechtenstein. Leftovers of the Spätzle can be fried with butter in a pan.
1 tablespoon unsalted butter, cut into small pieces
1 1/2 cups shredded Gruyère cheese (or Swiss if not available)
1 cup vegetable oil
1 medium onion, preferable white, sliced thin or French Fried Onions
You will need an oven safe pan, can be purchased here on Amazon In Swabia, the Käsespätzle are traditionally prepared with mountain cheese and/or Emmentaler cheese. In Vorarlberg there is a different type of preparation; you can find Montafon Käsespätzle with Montafoner sour cheese, and Bregenzerwald Cheese Spaetzle or Käsespätzle with mountain cheese and Räßkäse
Whisk the milk, eggs in a medium bowl.
In a larger bowl mix the flour, dash of nutmeg, 1 teaspoon of salt and 1/4 tsp ground pepper.
Drop the egg mixture into the middle of the flour (make a groove), stir.
Beat by hand with a wooden spoon until smooth. It must be firm but easily flowing.
If the dough is too thin, add some flour.
Cover and refrigerate the batter for at least 30 minutes (or longer, up to 24 hours).
Preheat the oven to 400F.
In a large pot bring salted water to a boil.
Prepare a large bowl of ice water.
Hold a Spaetzle maker (or colander with large holes) over the boiling water.
Before putting the batter on the Spätzle maker, pour some of the hot water over it.
Add about 1/2 cup of the batter to the Spätzle maker and press it into the simmering water with a spatula or spoon.
Repeat until all the batter has been used.
Cook the Spaetzle for 2 minutes longer until they swim on top, then remove with a slotted spoon.
Transfer the Spätzle to the ice water, swirling the dumplings until all of the ice melts.
Drain, then transfer to a large bowl.
Add 1 tablespoon of the oil, season
Oil an oven safe frying pan.
Spread the Spätzle in the dish and dot with some cut up butter and grated hard cheese which is alternately stacked.
Bake 400F for about 20 minutes, or until the Spätzle is hot and the cheese is melted
Meanwhile, heat vegetable oil in a medium skillet.
Slice the onion(s) very thin.
Turn the onions in some white flour, seasoned with salt and pepper.
Cook the onion slices over high heat until golden brown.
Lay the fried onions over the Spätzle, some chives or parsley for decoration and serve.
Cover Spätzle with fried onions and chives for decoration, then serve.