Quark makes these little herbed, cheesy dumplings perfectly light. Spaetzle is easier to make than you’d realize–even without a dedicated spaetzle maker, as long as you have a colander, you’re set to go. They make a wonderful side dish to anything from roasts to cutlets, and make great pasta dishes on their own. Try finding your favorite use!
1 cup Quark
3 large eggs
3/4 tsp. sea salt
1/4 tsp. nutmeg, freshly grated
1 1/2-2 cups all-purpose flour
3 tbsp. butter
3/4 cup onion, chopped
4 garlic cloves, minced
4 ounces gruyere cheese, grated
2 tbsp. fresh herbs of choice, chopped
Freshly ground black pepper
Add roughly one teaspoon of salt to a large pot of water and bring to a boil. In the meantime, whisk together the eggs and the quark in a large bowl, then stir in the nutmeg and salt. Add the flour slowly and stir gently until the batter is smooth, adding more if needed.
Once the water is boiling, place a large colander on top of the pot. Using a rubber spatula, push the dough through the holes in the colander and into the boiling salted water. Only work with about half of the dough at a time. (The steam can be rather hot, so wear oven gloves if needed.) Stir and let cook for about 1 minute, or until the water returns to a simmer. Then, using a slotted spoon, remove the spaetzle from the water and run under cold water to stop them from further cooking. Wait for the water to boil once more, and repeat with the rest of the dough.
Over medium heat, melt the butter in a non-stick or cast iron skillet. Add the onions and let cook for about 5-8 minutes, stirring occasionally. Add the garlic and cook for a further 2 minutes, then turn the heat up to medium-high and add the spaetzle to the skillet. Stir frequently for about 10 minutes, until the spaetzle begins to turn golden brown. Season to taste with nutmeg, black pepper, and sea salt, then remove the skillet from heat and stir in cheese and herbs, mixing until the cheese is melted. Serve hot, right away.