Kasespatzle (Garlic Dumplings With Emmentaler)

Total Time
1hr 25mins
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.

Ingredients Nutrition

Directions

  1. Heat oven to 450 degrees.
  2. 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.
  3. Add milk, parsley, basil, melted butter, salt, and eggs, and stir until smooth.
  4. 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.
  5. 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.
  6. 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.
  7. Meanwhile, heat broiler; put rack 5" from heating element.
  8. Sprinkle dumplings with emmentaler cheese; broil until melted, about 2 minutes.