Cheesy Spaetzle with Wild Garlic and Onions

Ingredients

• 100 g wild garlic
• 200 g mountain cheese (30% fat in milk)
• 400 g spelt whole‑grain flour
• 4 eggs
• 1 tbsp Olive Oil
• Salt
• nutmeg
• 100 g Onions (2 onions)
• 2 tbsp butter

Instructions

1. 1.

   Wash, trim and shake dry the wild garlic. Roughly chop and finely puree in a blender.

2. 2.

   Add the flour to a bowl, beat in the eggs. Season with oil, wild garlic, 1 tsp salt and freshly grated nutmeg, then mix vigorously with the dough hooks of a hand mixer until a thick batter forms that bubbles. Add a little water if needed; the batter should fall off the spoon like a ribbon.

3. 3.

   Bring plenty of salted water to a boil in a large pot. Press portions of the batter through a spaetzle press (or potato ricer) into the boiling water and cook for 1–2 minutes. Remove with a slotted spoon, immediately rinse under cold water, drain and place in a baking dish. Sprinkle some cheese on top and repeat with the remaining batter. Finish with another layer of cheese and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 5–10 minutes until the cheese melts.

4. 4.

   Meanwhile, peel and slice the onions into rings. Melt butter in a hot pan and brown the onion rings over low to medium heat for 6–8 minutes until golden. Serve the spaetzle garnished with the caramelized onions.