Description
A small-batch, creamy, and garlicky spaetzle recipe scaled perfectly for two people, featuring Gruyère and Parmesan cheese in a one-skillet meal.
Ingredients
Scale
- 1 cup (120g) All-Purpose Flour
- 1 tsp Salt (kosher)
- 2 Large Eggs
- 3–4 tbsp Whole Milk
- 2 tbsp Unsalted Butter
- 2 cloves Garlic, minced
- 1/2 cup (50g) Gruyère Cheese, grated
- 1/4 cup (25g) Parmesan Cheese, grated
- 1 tbsp Chives, chopped (for garnish)
Instructions
- In a medium mixing bowl, whisk together the flour and salt. Make a well in the center.
- Crack in the eggs and add 3 tablespoons of milk. Whisk from the center, gradually pulling in the flour.
- Continue whisking and add remaining milk, one teaspoon at a time, until the batter reaches the consistency of thick pancake batter (slow ribbon).
- Cover the batter and let it rest for 10 minutes to relax the gluten.
- Fill a medium pot with water and bring to a rolling boil. Add a generous pinch of salt.
- Press handfuls of batter through a spaetzle maker or large-holed colander into the boiling water.
- Once spaetzle float to the surface, cook for 1-2 minutes until tender but chewy.
- Remove with a slotted spoon and transfer to a colander to drain.
- In a 10-inch skillet, melt butter over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant but not browned.
- Add the cooked spaetzle to the skillet and toss to coat with garlic butter.
- Sprinkle Gruyère and Parmesan cheese over the top. Reduce heat to low.
- Cover the skillet with a lid for 1 minute to trap steam and melt the cheese.
- Remove lid, stir gently until creamy, and garnish with fresh chives. Serve immediately.
Notes
The batter consistency is critical; it should be thick like pancake batter. Do not skip the 10-minute rest time for the batter. Grate your own cheese for better melting. This dish is best eaten fresh and does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: 1 serving (half the
- Calories: 480
- Sugar: 2
- Sodium: 650
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 18
Keywords: spaetzle, cheesy spaetzle, small batch recipe, comfort food, german noodles, easy dinner, one pan meal, oktoberfest