Quick cheese spaetzle with ready-made spaetzle
If you’re in a hurry, delicious cheese spaetzle can also be made with ready-made spaetzle from the supermarket. All you need is a few ingredients and a skillet or casserole dish. The quick Käsespätzle are perfect for lunch or dinner.
When it comes to cheese spaetzle, the heartier and older the cheese, the better the end result. Depending on your preference, you can also make them milder. Choose younger semi-hard cheeses.
Käsespätzle, whether made with ready-made or homemade spaetzle, is best made with mountain cheese and other, aged varieties.
Perfect for hearty quick Käsespätzle are:
- Swiss or Allgäu Emmental
- white paint
Mild Käsespätzle succeed with Gouda, Emmental or Cheddar.
Tips for creaminess
The secret of creamy Käsespätzle is cream, sweet or sour. The more you add, the creamier the result will be.
You can store cooked Käsespätzle with ready-made spaetzle in the refrigerator for several days. It is best to heat them up in the microwave. They are also suitable for freezing. Note, however, that the consistency of the cheese sauce will be watered down after thawing.
Also try spaetzle with mushrooms and bacon or Schupfnudeln with sauerkraut and smoked pork.
Quick cheese spaetzle, with ready-made spaetzle
Monitor stays on
- 500 G spaetzle, ready from the supermarket
- 4 el butter
- 1 size Onion
- 150 ml milk, or cream
- 300 G mountain cheese, grated
- 50 ml dry white wine, optional
- salt and pepper
- 2 el fresh parsley, chopped, optional
- Heat a pan and add a tablespoon of butter. Take the spaetzle out of the package and put them in the pan. Fry them until slightly crispy. Take them out and set them aside.
- Now add the milk or cream and the white wine while stirring. Bring everything to a boil until the sauce thickens a bit.
- Now add the grated cheeses. Stir them in well until melted. Season the sauce with nutmeg, salt and pepper.
- Add the spaetzle to the cheese sauce and mix well. Let the spaetzle pan cook down a bit. Alternatively, you can put everything in a casserole dish and bake in the oven at 180° C for about 20 minutes.
Meanwhile, in another pan, heat the rest of the butter or clarified butter. Cut the onion into fine rings and cut them lengthways so that they don’t stay too long. Now put the onions in the second pan and fry them in it on a low flame with patience. They should be crispy roasted onions. If you like that, caramelize them with some sugar before they get too crispy.
- Arrange the cheese spaetzle on the plates, top with the roasted onions and butter and sprinkle with parsley.
serving: 1person | Calories: 520kcal | Carbohydrates: 35G | Protein: 24G | Fat: 30G | Saturated fats: 16G | Polyunsaturated fats: 2G | Unsaturated fats: 7G | trans fats: 0.1G | Cholesterol: 118mg | Sodium: 519mg | Potassium: 176mg | Fiber: 2G | Sugar: 3G | Vitamin A: 908IU | Vitamin C: 1mg | Calcium: 595mg | Iron: 1mg