Are you a fan of comfort foods? This recipe for spaetzle with cheese- German dumpling noodles is great on it’s own or as a side. With colder weather and a baby on the way, I am making and freezing hearty dishes for the postpartum days.
In 2010 my husband and I were lucky enough to attend the 200th anniversary of the very first Oktoberfest. The tradition started in Munich as a wedding celebration for the prince and his bride, and all citizens of Munich were invited. Although the wedding was October 12th, the modern festival starts in September and ends the first Sunday in October.
We had no idea what to expect, expect for what we read in guidebooks. As we approached the grounds, we were greeted by a carnival atmosphere.
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200th Oktoberfest in Munich.
It was here that we first tried spaetzle.
Spaetzle served at Oktoberfest.
I’m not sure how we decided on which beer hall to try. Maybe my husband chose Spaten or maybe we just sort of wandered in, swept up in a crowd.
Looking back at photos, I came across the photo above of the spaetzle topped with crispy onions- yum!
I guess the spaetzle really made such an impact on us that we took a photo!
Since this trip all those years ago, we have been making spaetzle and even throwing Oktoberfest theme parties.
So let’s make this cozy comfort meal that captured our hearts!
There are different ways to short cut the process. I’ve linked a package of noodles that you would boil the same as spaghetti and other pastas. I also linked a pre-packaged version too.
Grate the cheese.
Trader Joe’s actually has a Swiss Gruyere blend already grated that we have used before in various dished and it is very yummy, not to mention convenient.
Whisk in eggs and white pepper.
Add more flour as needed.
Our little guy came over to lend a hand. Makes me so happy when he wants to help out!
Pour into ricer.
If you don’t have a ricer, you can try to use a slotted spoon or other utensil to form the noodle/dumplings. We use the ricer for other recipes like these Hungarian sweet dumplings.
Scoop out cooked noodles.
Add cheese to noodles in separate pot.
You can also, forgo the cheese and toss the noodles in just butter or oil. To be extra indulgent, try adding cooked bacon pieces.
We make spaetzle along with bratwurst and grilled onions. We go all out and buy sauerkraut and pretzel bread too! Spaetzle is so yummy as a leftover meal. I can eat a bowl of it for lunch and need nothing else.
Like I mentioned in the opening, I am slowly making meals to freeze for when I have my baby. These can stay frozen for three months max.
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Thanks for reading! I’ll be sharing more meals to freeze before baby in the coming weeks. Hope you visit the casa again!
If you’re interested in the baby nursery plans, you can see the latest How To Choose Nursery Paint Colors!
Some more yummy German dishes from friends:
A German Black Forest cake that has me drooling.
I have never made sauerkraut, but I’m keeping this red cabbage recipe in mind when I do.
Spaetzle With Cheese- German Dumpling Noodles
In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined. If it is too runny, then add a little more flour. If it is too thick, then add a little more milk.
Bring a large pot of salted water to a boil over high heat. Place your ricer or other tool over the pot, then pour about a half cup of the batter into the cup of the ricer or other tool. Quickly slide the cup back and forth to allow the batter to drop through. Repeat with remaining batter, working quickly, until all the batter is cooked.
Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until floating on the surface. Remove with a slotted spoon and place in a large pot. Toss with butter and cheeses. Serve warm.