Cheese spaetzle with walnuts

Name: Cheese spaetzle with walnuts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Flour, 4 eggs (Gr. M); 7-10 Tbsp salt, nutmeg; 4-6 Tbsp Mineral water; 100-150 g Allgäu mountain cheese; 75-100 g Walnut kernels; 2 large onions, 1 tablespoon of oil; 1 collar Chives

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Flour, 4 eggs (Gr. M)
7-10 Tbsp salt, nutmeg
4-6 Tbsp Mineral water
100-150 g Allgäu mountain cheese
75-100 g Walnut kernels
2 large onions, 1 tablespoon of oil
1 collar Chives

Directions

1
Mix flour, eggs, approx. 1 teaspoon salt, 1 pinch of nutmeg and mineral water to a thick dough. Let it rest for at least 1 hour. Grate cheese. Chop walnuts
2
Bring 2-3 l salted water to the boil. Spread the dough in portions on a damp "spaetzle board". Scrape strips into the water with the back of a knife (or press through a spaetzle press). Bring to the boil and cook until the spaetzle rise. Quench and drain
3
Layer with cheese and nuts in an ovenproof dish. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes
4
Peel onions and cut them into rings. Fry in hot oil. Sprinkle with chives in small rolls over the spaetzle