Parsley Cheese Spätzle

Ingredients

• 200 g whole wheat Spätzle
• Salt
• 1 onion
• 100 g mushrooms
• 2 tbsp olive oil
• 80 g diced turkey ham
• 1 bunch parsley
• Pepper
• nutmeg
• 50 g alpine cheese

Instructions

1. 1.

   Cook the spätzle in plenty of boiling salted water according to package instructions until al dente.

2. 2.

   Meanwhile, peel and halve the onion, then slice into rings.

3. 3.

   Clean the mushrooms and cut them into slices.

4. 4.

   Heat oil in a non‑stick pan. Add the onion rings, mushroom slices, and turkey ham cubes; sauté over medium heat for 5 minutes, stirring occasionally.

5. 5.

   Wash the parsley and shake dry. Remove leaves from stems and roughly chop. Add to the pan with the mushroom mixture.

6. 6.

   Drain the spätzle into a large colander, then add them while still slightly wet to the vegetables and mix well. Season with salt, pepper, and sprinkle nutmeg on top.

7. 7.

   Grate the alpine cheese finely and fold it into the hot spätzles until melted.