I’ll add a note to the recipe so it doesn’t happen again! I’ll be posting a Spätzle recipe soon on my blog. But please don’t use self-rising flour for this recipe or you’ll end up with a big mess.You could make them only with eggs but it’s easier to add a little bit of water or milk. So much better than store bought.

On this day we are always invited to my grandma and grandpa's for Christmas lunch. I have baked with the gluten free in the past.Hi Stu, I don’t have any experience with using gluten-free flour in this recipe but here is a link to a gluten-free spaetzle recipe: I lived in Austria for a few years and grew to adore spatzle (especially Kasespatzle made with Appenzeller cheese!). Spätzle is a traditional German pasta that appears in many forms—sometimes small, irregularly shaped dumplings that are somewhat similar to gnocchi; sometimes, short, irregularly shaped pasta; and sometimes medium-long, round, thick noodles with a rough surface (the commercial dried versions are more often this type). Serve immediately.

Doing it in a colander was a pain!You indicate to serve this Spaetzle with sauce, but gave no ideas or recipes for it other than butter.

Return meatballs to skillet. Do you suggest a light frying?Hi Kathy, you are right!

My question is though, what kind of broth is to be used? 1.

Tried to give it 5 stars, but it would not let me…I’m very glad you enjoyed the recipe, Rose! Serve with schnitzel and gravy or with Parmesan cheese.

If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. I think it comes down to different flour types, different size eggs and that it’s a very forgiving recipe and works from a lose dough consistency up to a thick batter. Serve with hot cooked noodles or I have researched this and I see people using a ricer, but some of them say their spaetzle turn into one big blob. What an awesome recipe I’ve never made spätzle before at home but I’ve always wanted to give it a try. Spätzle is a special kind of egg noodle that is often enjoyed as a side dish with gravies or sauces but also the main ingredient in other dishes like the Spaetzle are one of my favorite dishes! Cook 2 minutes.

They are small dumplings made from flour, eggs and milk. They can be a little tricky the first time you make them!

He tried a colander, a griddle spatula (with holes), and a grater. I ended up adding at least double the milk and water to get the proper consistency.Hi Rachael, I’m sorry the recipe didn’t work out for you!

Results 1 - 6 of 6 for gravy for spaetzle.

I don’t know why the rating wouldn’t work, I’ll look into it – thank you for letting me know. When the water is boiling, add about 1 tablespoon of coarse sea salt.

I have one of those… Thanks!Carol, sorry I’m a little late with my reply! You can use regular white mushrooms or any kind of fresh mushroom available.

They make a great side for everything that comes with a sauce or gravy like goulash or beef stroganoff but are also.. It can be made in advance which makes preparing a meal for the whole family less stressful.Spaetzle are one of my favorite dishes! That’s such a sweet comment! https://www.allrecipes.com/recipe/11793/german-spaetzle-dumplings

I lived in Germany for 6 years in my younger days. Drain it and rinse quickly in cold water, then drain again thoroughly. The spätzle in your photos looks like it’s been fried a bit but I don’t see that step in the instructions? Add the onion and cook until starting to brown. A cousin from Switzerland recommended it. You can top them with cheese too, if you like!You can add pork chops, bratwurst, roasted chicken or even a But you can also leave out the mushroom gravy, and serve the spätzle with something likeAnd if you liked these recipes, there’s plenty more to make family meals easier for you! (It’s like the potato ricer my grandma always used.) ?Hi Wendy, I used chicken broth. Add the egg mixture to the bowl with the flour and immediately start vigorously stirring the batter with a wooden spoon until there are no more lumps and you start seeing bubbles forming. What sauce?Any sauce you would serve with a roast works with spaetzle. Lol!

Hope that helps!I’ll report back after my son and I make this tomorrow, and let you know if the ricer worked or not. Read my Made this tonight.

You can also use a mixer. Glad you added more liquid until it worked for you!Hi Martin, I’m sorry the recipe didn’t work out for you! Thanks so much for sharing Michelle!Well now.. As a real German, I can say, that they don’t look half bad. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.Serve the spaetzle immediately or saute them in butter to crisp them up a little. But that makes me very proud, too! Great with all typed of german meats.My family has made these since I was a child. Cook them in butter until softened, then add white wine and simmer until the sauce has reduced (this means there’s less liquid and it has thickened a little because water has evaporated during cooking) – it won’t take long. I have used Namaste GF flour for my recipe.

I have tried many alternatives, but found the German one on Amazon is the best. This looks delicious!Thank you Ashley!

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