Total Time
25mins
Prep 10 mins
Cook 15 mins

ZWT6 Germany. Germans typically use quark when making spaetzle, but Grace Parisi from http://www.foodandwine.com told us that the type available in the United States isn't curdy enough. So Parisi uses small-curd cottage cheese in the spaetzle and makes the chive sauce with tangy quark. Adding 2 tablespoons of granulated sugar instead of the chives turns this savory dish into a delicious dessert.

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil.
  2. In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  3. Stir in the flour until a smooth, thick, sticky batter forms.
  4. Spoon the batter into a colander with 1/4-inch holes.
  5. Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula.
  6. Stir the spaetzle once or twice to separate them.
  7. As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
  8. Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes.
  9. Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
  10. MAKE AHEAD:.
  11. The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.
  12. NOTES.
  13. INSTEAD OF COTTAGE CHEESE: Farmer cheese.
  14. INSTEAD OF QUARK: Crème fraîche, fromage blanc, lebneh or mascarpone.
Most Helpful

5 5

I have no spaetzle maker, so this was true dedication on my part. I used a colander to squeeze the batter through, and then tried to shape them into "little sparrows". I don't think I succeeded very well, but the taste was wonderful! DS loved these and requested that I make them again. Thanks so much for sharing your recipe!