Green cheese spaetzle

Ingredients for 4 servings:

• 50 g herbs, as desired (e.g. from the freezer or fresh from the garden)
• 50 g spinach, frozen
• 70 g crème fraîche
• 70 g sour cream
• 5 eggs
• 1 tbsp oil
• 500 g flour
• 1 pinch of salt
• 1 pinch(s) nutmeg, preferably freshly grated
• 1 tbsp butter
• 1 onion(s)
• 1 clove(s) garlic
• 125 g bacon, cut into cubes
• 200 g cheese (Emmental)
• 250 g mountain cheese
• salt and pepper
• n. B. fried onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Herb-spinach spaetzle as cheese spaetzle

First, make a herb and spinach dough. Purée the crème fraîche, sour cream, eggs, oil, herbs, and spinach using a food processor or immersion blender. Then knead this mixture with the flour, a pinch of salt, and freshly grated nutmeg in a food processor or with a hand mixer until the dough bubbles. Meanwhile, bring plenty of salted water to a boil. Then shave the spaetzle dough, for example, into the boiling water. Let the spaetzle boil briefly. When they rise to the surface, remove them with a slotted spoon or drain through a sieve. Preheat the oven to approximately 160 degrees Celsius (320 degrees Fahrenheit). Grate the cheese freshly. I use a non-stick casserole dish for this, but a non-stick roasting pan or a deep frying pan will also work. Melt the butter in it over medium heat. Dice the onion, finely chop the garlic, and add to the pan along with the bacon cubes; sauté everything until lightly browned. Now add the spaetzle one at a time and fry. Gradually add the cheese, mixing well and seasoning with salt and pepper. Then simply place it in the oven for 10 to 15 minutes, until the cheese has melted. Serve with fried onions.