Summary

Ingredients

• 1 kg spaetzle, fresh, from the cooling shelf
• 400 ml cream
• 200 g Emmentaler, rated
• 0.5 ½ bunch parsley, chopped
• 1 onion (s), diced
• salt and pepper
• butter

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Instructions

1. Fry the diced onion in a little butter until translucent. Deglaze with the cream, add chopped parsley and season with salt and pepper. Bring to the boil briefly, then add half of the cheese and stir well. Fold in the spaetzle.
2. Put the mixture in a greased baking dish and sprinkle with the remaining cheese.
3. Bake at 200 ° C top / bottom heat for approx. 20 minutes until the desired browning is achieved.