Spaetzle (v)

Ingredients

• 1 C all-purpose flour
• 1 tsp salt
• ½ tsp ground pepper
• ½ tsp ground nutmeg
• 2 large eggs, lightly beaten
• ¼ C milk
• 3 tbs butter
• 2 tbs minced fresh chives
• 4 qt chicken broth or water
• Grated Parmesan cheese, optional

Directions

1. Combine flour, salt, nutmeg and pepper. Whisk the eggs and milk together, add the mixture to the flour and mix well. The batter should be smooth and thick. Let the dough rest for 10 to 15 minutes.
2. In a Dutch oven, bring chicken broth or water to a boil, then reduce to a simmer
3. To form the spaetzle, hold a large-holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Remove to a colander and rinse with cool water. Work in batches to avoid overcrowding the pot
4. In a skillet, cook spaetzle in butter over medium heat until lightly browned, about 1-2 minutes. Remove to a serving dish, sprinkle with chives, and season with salt and pepper. Serve with schnitzel and gravy or with Parmesan cheese.

Chef's Notes

• This is vegetarian and can be made vegan with plant-based alternatives for butter and eggs