Baked Cheese Spätzle

Ingredients

• 150 g Spelt flour Type 1050
• 2 Eggs
• 150 ml milk (1.5% fat)
• Salt
• Pepper
• nutmeg
• 4 onions
• 1 tbsp Rapeseed Oil
• 1 tbsp butter
• 1 tbsp Hazelnuts
• 3 sprigs parsley
• 2 sprigs sage
• 75 g mountain cheese

Instructions

1. 1.

   Whisk flour, eggs and milk in a bowl until smooth. Season with salt, pepper and optional nutmeg.

2. 2.

   Using a wooden spoon, beat the mixture into a glossy, silky dough. Continue beating for 2–3 minutes until bubbles form, then let it rest for 45–60 minutes to rise.

3. 3.

   Meanwhile, peel and finely dice the onions.

4. 4.

   Heat oil and butter in a pan, sauté the onions until golden brown while stirring. Set aside.

5. 5.

   Coarsely chop hazelnuts and toast them in an empty pan without fat.

6. 6.

   Wash parsley and sage, shake dry, pluck leaves and roughly chop them.

7. 7.

   Grate the cheese on a grater.

8. 8.

   Bring plenty of salted water to a boil in a large pot. Beat the dough again. Press portions through a spätzle press (or potato ricer) into the boiling water and cook for 1–2 minutes.

9. 9.

   Remove cooked spätzle with a slotted spoon, immediately rinse under cold water and drain well in a colander. Repeat until all dough is used.

10. 10.

    Combine spätzle, onions, nuts and herbs. Season with salt and pepper and fold in half of the grated cheese. Transfer to a baking dish and sprinkle with remaining cheese. Bake in a preheated oven at 180 °C (160 °C fan) for 15 minutes.