Kasespatzle (Garlic Dumplings With Emmentaler)

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.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 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

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.