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Spaetzle with cheese and cream sauce à la Leeloy

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Ingredients for 2 servings:

  • 200 g spaetzle
  • 250 ml cream
  • 12 cherry tomatoes
  • ½ large onion(s)
  • 1 small garlic clove(s)
  • 1 ½ slices Gouda
  • some basil
  • some salt
  • some pepper
  • 2 tsp beef broth
  • some cayenne pepper
  • some oil for the pan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the spaetzle according to the package instructions. Dice the onion and tomatoes. Sauté the onion in the pan until translucent. Add the tomato pieces. Sauté for about 3-5 minutes, stirring frequently. Cut the cheese into small pieces and add to the pan along with the cream. Crush the garlic, finely chop the basil, and add to the sauce. Season with salt, pepper, beef broth, and cayenne pepper. Simmer for 3-5 minutes, stirring occasionally. Serve the spaetzle on plates and pour the sauce over them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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