Prep 25 mins
Cook 1 hr
I don't know how authentic this is but it's a delicious spatzle recipe. I don't have a fancy spatzle maker. The back of a large, pierced, skillet spatula works for me.
- 2 whole heads of garlic
- 2 tablespoons olive oil
- 1⁄2 cup milk
- 1⁄4 cup finely chopped Italian parsley
- 1⁄4 cup finely chopped basil leaves
- 2 tablespoons unsalted butter, melted
- 1⁄4 teaspoon kosher salt
- 3 eggs, beaten
- 2 cups all-purpose flour
- 1 cup grated emmenthaler cheese
- Heat oven to 450 degrees.
- Halve heads of garlic crosswise with a knife and brush with olive oil; wrap in foil. Roast until soft, 1 hour. Let cool and squeeze roasted garlic cloves from their skins into a bowl; mash with a fork to a paste.
- Add milk, parsley, basil, melted butter, salt, and eggs, and stir until smooth.
- Put flour into a large bowl, forming a well in the center. Slowly pour in the garlic milk mixture, stirring with a fork to form a smooth batter.
- Bring a 5 quart saucepan of salted water to boil over high heat. Working in batches, scrape batter through the holes of a pierced spatula or spatzle maker into water. Cook until dumplings rise to the surface, about 1 minute.
- Using a slotted spoon, transfer dumplings to a baking sheet. Heat 4 tbsp unsalted butter in a 12" ovenproof skillet over high heat. Add dumplings; cook, stirring, until lightly browned, 6-8 minutes.
- Meanwhile, heat broiler; put rack 5" from heating element.
- Sprinkle dumplings with emmentaler cheese; broil until melted, about 2 minutes.