Cheese Spaetzle with Vegetables

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cook the spaetzle in plenty of boiling salted water for 15-18 minutes. Drain. Cut the leek into 1/2 cm thick rings and blanch in boiling salted water for about 1 minute. Then drain on a sieve. Core the tomatoes as desired and cut into medium-sized cubes. Cut the onion into fine rings. Heat 1 tablespoon of oil. Fry the onion rings in it for about 10 minutes over medium heat until golden brown. Heat the rest of the oil, fry the spaetzle in it for 2-3 minutes, turning. Spread the cheese on the spaetzle, let it melt briefly and deglaze with the broth. Season to taste with salt and pepper. Fold in the leek rings. Add the tomato cubes. Sprinkle with the roasted onion rings.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.