Cheese spaetzle with cress and herbs

Ingredients for 3 servings:

• 400 g spaetzle
• 1 onion(s), red
• 1 onion(s)
• 1 pack of cress, possibly daikon cress or garden cress
• ½ bunch parsley, flat
• ½ bunch chives, possibly chervil if available
• 80 g Emmental cheese, grated, approx.
• 2 tbsp butter or clarified butter
• Salt and pepper from the mill
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Chop the herbs, trim the cress, and mix with the cheese. Finely dice the onions, cook the spaetzle, and drain. Melt the butter in a pan, fry the onions until translucent, and add the spaetzle. Fry until browned to your liking. Stir in the cheese and herb mixture. Serve, garnishing with any remaining herbs and freshly ground pepper, if desired.