Käsespätzle (Cheese Noodles) with Gluten-Free Flour

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 2 large Eggs
• 0.75 cup Milk (or non-dairy milk)
• 1 tsp Salt
• 0.25 tsp Nutmeg, ground
• 4 tbsp Butter
• 2 cups Grated Gruyere Cheese
• 1 cup Crispy Fried Onions (check for soy)

Instructions

1. 1In a large bowl, combine the 2 cups Gluten-Free All-Purpose Flour Blend, 2 large Eggs, 0.75 cup Milk (or non-dairy milk), 1 tsp Salt, and 0.25 tsp Nutmeg, ground. Whisk everything together until you have a smooth, thick batter.
2. 2Fill a large heavy-bottomed pot with water, about 3/4 full. Add 1 tablespoon of salt to the water. Bring the water to a rolling boil over high heat, reaching 212°F (100°C).
3. 3Hold a Spätzle maker or a colander with large holes over the boiling water. Pour about half of the batter into the Spätzle maker or colander and press or push it through into the boiling water. The Spätzle should be about 1/2-inch wide.
4. 4Cook the Spätzle in the boiling water for 2 to 3 minutes. They are ready when they float to the surface of the water. This indicates they are cooked through.
5. 5Carefully remove the cooked Spätzle from the boiling water using a slotted spoon. Let them drain well in the spoon for a moment before transferring them to a clean bowl.
6. 6Repeat steps 3 and 4 with the remaining batter until all the Spätzle are cooked.
7. 7In a large skillet, melt the 4 tbsp Butter over medium heat, about 300°F (150°C).
8. 8Add the drained Spätzle to the skillet with the melted butter. Toss gently to coat all the Spätzle evenly with the butter.
9. 9Sprinkle the 2 cups Grated Gruyere Cheese over the Spätzle in the skillet. Continue to cook over medium heat, stirring occasionally, until the cheese is completely melted and bubbly, about 3 to 5 minutes.
10. 10Divide the Käsespätzle among four serving bowls. Top each serving with the 1 cup Crispy Fried Onions.

Substitutions

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