Cheese spaetzle

Name: Cheese spaetzle
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 250 g Spätzle; 7-10 Tbsp Salt; 1 (approx. 250 g; leek) stalk of leeks; 2 medium-sized tomatoes; 1 medium onion; 2 TABLESPOONS Oil; 100 g Gruyère cheese; 200 ml clear broth (instant); 7-10 Tbsp grated nutmeg

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

250 g Spätzle
7-10 Tbsp Salt
1 (approx. 250 g; leek) stalk of leeks
2 medium-sized tomatoes
1 medium onion
2 TABLESPOONS Oil
100 g Gruyère cheese
200 ml clear broth (instant)
7-10 Tbsp grated nutmeg

Directions

1
Cook the Spätzle in plenty of boiling salted water for 15-18 minutes. In the meantime, clean and wash the leek and cut it into approx. 5 mm thick rings. Blanch the leek in boiling salted water for about 1 minute.
2
Remove and put aside. Wash, clean and quarter the tomatoes and remove the seeds. Then cut into medium-sized cubes. Peel onion and cut thin rings. Heat 1 tablespoon of oil in a pan and fry the onion rings in it for about 10 minutes at medium heat until golden brown.
3
Grate the cheese roughly. Drain the spaetzle and let it drain. Heat the remaining oil in a pan and fry the spaetzle for 2-3 minutes. Spread cheese on the spaetzle, let it melt for a short time and deglaze with broth.
4
Season with salt and nutmeg. Add leek and stir in. Add tomato cubes and arrange in a casserole dish. Sprinkle with the roasted onions. Serve with lettuce with herb vinaigrette.