Wild garlic cheese spaetzle with fried onions

Ingredients for 2 servings:

• 250 g flour
• 2 eggs
• 100 ml milk
• ½ tsp salt
• 60 g wild garlic
• 40 ml olive oil
• 1 tbsp, heaped Parmesan, freshly grated
• 1 m.-sized onion(s)
• 100 g cheese, grated
• 10 g butter for the casserole dish
• 2 tbsp flour for the fried onions
• Oil for frying the fried onions

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

For the wild garlic pesto, wash the wild garlic leaves thoroughly, cut into fine strips, and puree with the olive oil. Stir in the Parmesan cheese. For the spaetzle, mix the milk, eggs, salt, and flour. Now stir in the wild garlic pesto and let the dough rest for 30 minutes. Bring a large pot of salted water to a boil and press the dough into the boiling water in portions using a spaetzle grater. As soon as the spaetzle float to the surface, skim off the dough with a slotted spoon. Preheat the oven to 190°C (top/bottom heat). Grease a baking dish with butter and layer the spaetzle, alternating with the grated cheese. Bake the wild garlic spaetzle for about 15 minutes, until the cheese has melted. For the fried onions, heat the oil in a pan over medium heat for about 5 minutes. Roll the finely sliced ​​onion in flour and deep-fry until golden brown. Let cool on kitchen paper. Place the wild garlic spaetzle on the plates and serve sprinkled with the fried onions.