Gluten-Free German Spaetzle with Cheese (Käsespätzle)

Ingredients

• 2 cups Potato Starch
• 2 large Eggs
• 1/2 cup Milk
• 1/4 teaspoon Nutmeg
• 1 teaspoon Salt
• 2 cups Emmental or Gruyere Cheese, grated
• 4 tablespoons Butter
• 1 medium Onion, thinly sliced

Instructions

1. 1In a large bowl, whisk together the 2 cups Potato Starch, 2 large Eggs, 1/2 cup Milk, 1/4 teaspoon Nutmeg, and 1 teaspoon Salt until the mixture is completely smooth and there are no lumps.
2. 2Fill a large, heavy-bottomed pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat, about 212°F (100°C).
3. 3Using a spaetzle maker or a colander with large holes held over the boiling water, press or scrape the spaetzle dough directly into the boiling water. Work in batches, adding only as much dough as will fit comfortably without crowding the pot. Cook for 2-3 minutes, or until the spaetzle float to the surface and look slightly puffed.
4. 4While the spaetzle cooks, prepare the onions and cheese. In a large skillet, melt the 4 tablespoons Butter over medium heat, about 300°F (150°C). Add the 1 medium Onion, thinly sliced, and sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
5. 5Once the spaetzle float, carefully remove them from the boiling water using a slotted spoon, allowing excess water to drain off. Add the cooked spaetzle directly to the skillet with the sautéed onions.
6. 6Reduce the skillet heat to low, about 250°F (120°C). Add the 2 cups Emmental or Gruyere Cheese, grated, to the skillet with the spaetzle and onions. Stir gently for 2-3 minutes, until the cheese is completely melted and coats the spaetzle and onions, creating a bubbly, cheesy mixture.
7. 7Serve the Käsespätzle immediately while it is hot and the cheese is melted.

Related Guides