Creamy Cheese Spaetzle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g spaetzle, fresh (coolin shelf)
- 1 medium onion (s)
- 100 ml milk
- 50 ml cream
- 50 g Emmentaler, rated
- 1 tablespoon oil
- salt and pepper
- Broth, instant
- some parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Put the fresh spaetzle in boiling water and cook for about 2 minutes until they float on top. Then skim off the spaetzle, rinse with cold water and set aside.
- Peel the onion and chop finely. Heat 1 tablespoon of oil in a saucepan, add the onion cubes and sweat until translucent. Add milk and cream, bring to the boil and season with salt, pepper and broth to taste. Then sprinkle the cheese and let it melt. Now add the spaetzle and stir. Finally add the parsley.
- A fresh salad goes well with it.
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