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Creamy cheese spaetzle with ham

updated

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Ingredients for 4 servings:

  • 500 g flour
  • 5 eggs
  • 1 tsp salt
  • 250 ml water
  • 300 g cheese, Emmental
  • 250 ml cream
  • 200 g ham
  • 1 pinch(s) of pepper
  • Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sift the flour into a bowl, crack the eggs, and add them. Sprinkle salt over the flour and add the water. Beat the dough until it bubbles. Add a little more water if necessary. Using a spaetzle slicer, slice the dough into boiling salted water in batches. When the spaetzle rise to the top, skim off the excess water with a slotted spoon and keep warm in a sufficiently large pot. Do not let the spaetzle cool down! Season the cream with salt and pepper and heat in a small pot until hot. Dice the ham and add it to the cream. Sprinkle grated cheese over the spaetzle and immediately pour in the cream. Quickly mix well with a wooden spoon. Add a little more seasoning if desired! Serve with roasted onion rings.

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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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