Instead of eggs, this recipe uses cheese! Dumpling (dough) with plenty of cheese best describes this wonderfully easy vegetarian pan dish which Austrians love. Käsespätzle (Cheese Spätzle) are also known as “Käsknöpfle” here (“cheese buttons”) and their secret lies in the right cheese. A tangy, aromatic seasoned cheese makes them particularly good!
For the noodle mixture:
- 3 eggs
- 300 g flour
- 60 g butter
- 150 ml milk or water
- 1 pinch nutmeg (freshly grated)
For the topping:
- 2 tbsp clarified butter
- 300 g alpine cheese (grated)
- 1 pinch of nutmeg (freshly grated)
- 1/2 bunch chives (chopped, to garnish)
- fried onions (optional, for garnish)
- diced bacon or ham (optional)
Directions for Cheese Spätzle
- Bring a pot of salted water to the boil. Meanwhile, mix the ingredients for the dough together.
- As soon as the water begins to boil, press the mixture into the water with a Spätzle or dumpling maker. Leave to cook until they start to float on the surface. Strain the dumplings and briefly rinse in cold water so that they do not stick together. Melt a little more clarified butter in a pan and toss the dumplings in this.
- Add the grated cheese and season the Spätzle with salt, pepper and nutmeg.
GOES WELL WITH Fried Onions and Green Salad.
Quickly beating the ingredients for the dough with a wooden spoon will make the Spätzle extra light and fluffy.
JUST ONE MORE THING
For a meaty and heartier version of the Cheese Spätzle, mix in crispy diced ham or bacon.
Our popular Egg Dumplings are similar but special. One thing is promised: they are also worth a try.
In Austria, Eheese Spätzle have always been a favourite dish served in inns and taverns by skiing pistes – to fortify all the exhausted sports lovers!