Ingredients with Measurements:
- 1 lb. spätzle noodles
- 2 tbsp. unsalted butter
- 1 large onion, sliced
- 2 medium apples, peeled and sliced
- 1 cup crumbled Gorgonzola cheese
- 1 cup grated Emmental cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling noodles
- Large skillet for sautéing onions and apples
- Baking dish for assembling and baking the Käsespätzle
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the spätzle noodles according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 5 minutes.
4. Add the sliced apples to the skillet and continue to sauté until they are tender and lightly browned, about 10 minutes.
5. In a separate bowl, mix together the crumbled Gorgonzola cheese, grated Emmental cheese, and heavy cream.
6. In a large baking dish, layer half of the cooked spätzle noodles on the bottom. Top with half of the sautéed onions and apples, and then half of the cheese mixture. Repeat the layers with the remaining ingredients.
7. Bake the Käsespätzle in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
8. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 33g
Saturated Fat: 20g
Cholesterol: 110mg
Sodium: 660mg
Carbohydrates: 45g
Fiber: 3g
Sugar: 9g
Protein: 20g
Substitutions for ingredients:
- Spätzle noodles can be substituted with egg noodles or any other pasta of your choice.
- Emmental cheese can be substituted with Gruyere cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the Käsespätzle for a meatier version.
- Substitute the apples with pears for a different flavor profile.
- Use blue cheese instead of Gorgonzola for a stronger cheese flavor.
Tips and tricks:
- Be sure to cook the spätzle noodles until al dente to prevent them from becoming mushy in the oven.
- Use a mandoline slicer to slice the onions and apples thinly and evenly.
- Let the Käsespätzle cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftover Käsespätzle can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Käsespätzle, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Käsespätzle in individual ramekins for a more elegant presentation.
Garnishes:
Fresh parsley or chives
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a crisp white wine, such as a Riesling or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with a tangy vinaigrette
- Roasted Brussels sprouts with bacon
- Steamed asparagus with lemon butter
Troubleshooting advice:
- If the Käsespätzle is too dry, add a splash of milk or cream to the cheese mixture before layering it in the baking dish.
- If the cheese is not melted and bubbly after 20-25 minutes in the oven, broil it for a few minutes until golden brown.
Food safety advice:
- Be sure to cook the spätzle noodles and the onions and apples thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Käsespätzle is a traditional German dish that originated in the Swabian region of Germany. It is similar to macaroni and cheese, but made with spätzle noodles and a variety of cheeses.
Flavor profiles:
The Käsespätzle has a creamy and cheesy flavor, with a hint of sweetness from the sautéed onions and apples.
Serving suggestions:
Serve the Käsespätzle as a main dish for a cozy dinner at home or as a side dish for a potluck or holiday gathering.
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Region: German