Austrian Spaetzle with cheese and caramelized onion | KasNocken

Melted Gruyère takes this dish over the edge

Serves 2-3

This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria.

Ingredients:

2 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups flour

1 Tbsp butter
1 onion, sliced thinly
1 cup shredded Gruyère cheese (or more to taste)

Method:

1. In a large bowl, combine eggs, milk, salt, and pepper. Add flour a 1/2 cup at a time. Stir with a wooden spoon until smooth. Let rest 10-20 minutes. The dough should be like pancake batter – thin with more milk if necessary.

2. Meanwhile, saute onion in butter until golden. Set aside.

Onion, before

Onion, after

2. Preheat oven to 350. Drop nocken through the holes in a sieve (see techniques) into simmering water. Cook until the nocken float.

The holes of a sieve are perfect for cooking Nocken (Austrian Spaetzle)

Floating Nocken

3. Remove the nocken from the water with a strainer. Place in a buttered casserole or oven-safe pan.

Just add cheese and stir!

4. Sprinkle with grated cheese and caramelized onion. Bake for 15-20 minutes. Serve out of pan.

Finished pan!

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This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria.Austrian Spaetzle with cheese and caramelized onion | KasNocken
Servings Prep Time
2-3people 10minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
2-3people 10minutes
Cook Time Passive Time
30minutes 10minutes
Ingredients
Instructions
  1. In a large bowl, combine eggs, milk, salt, and pepper. Add flour a 1/2 cup at a time. Stir with a wooden spoon until smooth. Let rest 10-20 minutes. The dough should be like pancake batter – thin with more milk if necessary.
  2. Meanwhile, saute onion in butter until golden. Set aside.
  3. Preheat oven to 350. Drop nocken through the holes in a sieve (see techniques) into simmering water. Cook until the nocken float.
  4. Remove the nocken from the water with a strainer. Place in a buttered casserole or oven-safe pan.
  5. Sprinkle with grated cheese and caramelized onion. Bake for 15-20 minutes. Serve out of pan.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

11 Comments

  1. Your spatzle look just like my favorite (at our local Gastatte). I NEVER would have thought to use a collander. It looks very messy, but also like a LOT of a timesaver. I have been intimidated of spatzle until now. I will have to try it. Until now I had made my own schnitzel and gravy, and ordered sides of spatzle from our Gastatte and had my hubby bring them home. :-)

    • Sasha Martin says

      Yes, lol.. it is messy! But, I think totally worth it … especially with the buttery/cheesy/oniony goodness mixed in.

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  3. Luke says

    THE MILK IS OFF IN THIS YOU NEED WAY MORE TO GET PROPER CONSISTENCY

    • Sasha Martin says

      Thanks Luke – sometimes humidity can affect how thick or thin batters are… I made a note in the recipe to account for your experience.

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  5. I love käsespätzle and really enjoyed this Austrian version. I used my spätzle press and it came together in no time at all. I doubled the recipe and the ingredient amounts as written were perfect for the batter. It is a dangerous recipe. I ate half of it on my own.

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