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We all love quick and easy recipes that are still incredibly tasty. And that’s exactly what’s special about ours Cheese spaetzle recipe: It’s super easy, doesn’t require much effort and tastes heavenly! We were inspired by the traditional preparation, but made a few changes that the Swabians would probably slap us on the wrist for… But we’re far enough away.
The 5 ingredient heroes for your cheese spaetzle
Of course all ingredients are important, but these five are the real heroes of our recipe and we reveal what you should look out for:
Cheese:It’s all about the right mix! We prefer to use a combination of spicy mountain cheese, Swiss Emmental and a little Parmesan for an extra portion of umami. Of course, you can also use other types of cheese, but make sure that you have a good mix of types that melt well (like Emmental) and spicy types such as a strong mountain cheese and Parmesan.
Spaetzle:The basis for every good cheese spaetzle dish! We take finished spaetzle out of the refrigerator to save time. But if you have the desire and time, you can of course make the spaetzle yourself. We save ourselves the work here, but of course home-made tastes even better and you are welcome to do so Spaetzle recipe use.
Cream:It ensures the creamy consistency and rounds off the taste. Opinions differ as to whether this belongs in an original cheese spaetzle. But cream is indispensable, especially for our quick version from the oven.
Onions:They give the cheese spaetzle a slight sweetness and a pleasant roasted note. We fry them in butter until golden brown and caramelized. Which onion you use here is up to you. Just use the version that you already have in your pantry.
HÖMMA LECKA:This is our insider tip! This spice gives the cheese spaetzle a special note and depth. It is a mixture of different herbs and spices that make the dish complete. If you don’t have it, you can also use some stock powder. Please note that this has a very intense taste due to glutamate etc., so you should not use more than a teaspoon.
Cheese spaetzle without Thermomix? No problem!
Even if our recipe for the Thermomix optimized you can of course also prepare the cheese spaetzle without it. In the recipe below we will also tell you how you can bring the whole thing to the dining table without this kitchen helper.
From Swabia to the world: The history of Käsespätzle
Käsespätzle is a traditional dish from Swabia that is now known and loved throughout Germany and beyond. There are many different variations and recipes, but the basic ingredients are always the same: spaetzle, cheese and melted or roasted onions.
Käsespätzle: More than just a dish!
Käsespätzle are not only delicious, but also versatile. You can enjoy them as a main course, a side dish or even as a snack. They are perfect for cozy evenings with friends or family, but also for a quick lunch during the week. And if you want to try something new, you can vary the recipe and add bacon, ham or vegetables, for example. For example, we also have a simple recipe for Cheese spaetzle with savoy cabbage
The simplest cheese spaetzle
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portions 6
Calories 1022kcal
Ingredients
- 1 kg Spaetzle from the refrigerated shelf or made yourself
- 2 Onions
- 400 ml cream
- 100 G Mountain cheese
- 100 G Emmental
- 10 G Parmesan
- 1 EL Parsley chopped
- 1 EL chives chopped
- 1 EL HÖMMA LECKA
- 1 EL butter
- 1 prize nutmeg
Instructions
Instructions for the Thermomix
- Preheat the oven to 200°C top and bottom heat.
- Put the cheese in pieces in the mixing bowl and chop 5 seconds/speed 5.
- Add the cream, nutmeg and HÖMMA LECKA and heat for 3 mins/90°C/speed 3.
- Spread the spaetzle into an ovenproof dish, mix with the cheese and cream mixture and put in the oven for 20 minutes.
- Peel the onion, halve it and cut it into half rings.
- Sauté onions in a small pan with the butter until golden brown.
- Serve with onions and mixed herbs.
Instructions without Thermomix
- Preheat the oven to 200°C top and bottom heat.
- Grate or chop the entire cheese.
- Put the cream, nutmeg and HÖMMA LECKA in a large oven-safe pan and heat slowly until it bubbles very slightly and then add the cheese and stir until it has melted.
- Now add the spaetzle, stir everything well and put it in the oven for 20 minutes.
- Peel the onion, halve it and cut it into half rings.
- Sauté onions in a small pan with the butter until golden brown.
- Serve with onions and mixed herbs.
Nutritional values
Calories: 1022kcal | Carbohydrates: 131G | Protein: 33G | Fat: 40G | Sugar: 8G
Our FAQ on the simplest cheese spaetzle
Can I also freeze the cheese spaetzle?
We recommend enjoying the cheese spaetzle fresh. If frozen and thawed, they may lose some of their taste and consistency.
Can I also prepare the cheese spaetzle without a Thermomix?
Yes definitely! In the blog post you will find instructions on how to easily prepare the cheese spaetzle on the stove.
Which types of cheese are best for Käsespätzle?
We recommend a mixture of mountain cheese, Emmental and Parmesan. But you can also use other types of cheese that melt well and have an intense flavor.
Can I replace the cream with a plant-based alternative?
Yes, you can also use plant-based cream or another milk alternative. Make sure it doesn’t get too hot so it doesn’t curdle.
Can I also prepare the cheese spaetzle?
Yes, you can prepare the cheese sauce and the spaetzle separately and mix them together shortly before serving.
Can I adapt the recipe for a larger group?
Yes, just increase the quantities accordingly.
