So first off, what’s a spaetzle? Literally translated from German as “little sparrow,” spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, and salt. I first saw this made as part of the final episode of Worst Cooks in America on Food Network. The recipe is courtesy of Robert Irvine.
I have made this dish now three times. The first two with German sausage and the last time we grilled pork loins instead. It is a medium difficulty and I made a big mess the first time (lots of pots).
The Spaetzle: In a food processor, combine and puree until smooth.
- ½ cup jarred roasted red peppers
- 2 tablespoons goat cheese
- 4 tablesppons chicken stock
In a large pot, boil 4 quarts water to boil. While the water is heating, in a bowl stir the pepper puree with the following:
- 3 cups all-purpose flour
- 4 eggs
- 1 teaspoon minced fresh parsley
- ½ cup cold water
- ½ teaspoon salt.
Stir until just well mixed. The dough will be fairly sticky.
Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large hole colander. I don’t have spaetzle maker. I used a colander and a rubber spatula. WARNING: Forcing the dough through the colander is physically taxing- It would be highly recommended to have someone hold the colander while the other pushes the dough through the colander. This pressing needs to be completed in a quick manner thus allowing the dough to cook evenly. (I did it in two bathches.) Once the spaetzle has been dropped in the water, cook 2-3 minutes, stirring throughout the cooking time.
Once cooked, remove from the heat and drain thoroughly.
The Sauce: In a large sauce pan over medium heat add 2 tablespoons unsalted butter and 1 minced shallot, cooking until shallots are light brown. Deglaze the pan with 3 tablespoons white wine or chicken stock. Once deglazed add:
- ½ cup heavy cream
- 1 teaspoon minced fresh thyme
- 2 tablespoons Dijon mustard
- Salt & pepper to taste
Reduce the heat to low and continue to cook until the cream has thickened, about 5-6 minutes. Remove from heat and stir in 2 tablespoons grated Gruyere cheese.
Note: I double the sauce recipe in order to cover the amount of spaetzle made.
Presentation: I mix the spaetzle and cream sauce before serving, only mixing enough spaetzle as the sauce will cover.
Jason Myrlie- J Carsten Homes & Remodeling