Summary

Ingredients

• 400 g spaetzle from the day before or from the refrierated shelf
• 1 onion (s)
• 125 g cheese (Emmentaler), rated
• 1 piece (s) herb butter or garlic butter (approx. 30 g)
• some Milk
• 1 teaspoon parsley
• Oil or butter for the pan
• salt and pepper

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Instructions

1. Roughly dice the onion. Heat the oil or butter in a pan, add the onions and sweat until translucent.
2. Now add the spaetzle and mix well with the onions. Reduce the heat (low setting), deglaze with the milk, add the herb butter and about half of the cheese. Melt all ingredients and mix together.
3. Season to taste with salt, pepper and parsley. Pour the rest of the cheese over it and serve immediately as soon as it has melted!
4. Tips: Use enough milk so that the cheese spaetzle in the pan is not dry. Those who like it stronger can partially replace the Emmentaler with a spicy mountain cheese. A green or mixed salad always goes with Kässpätzle.