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 (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 6-8 TABLESPOONS Mineral water; 100 g Mountain Cheese; 1/2 bunch Chives; 1 TABLESPOON Oil; 100 g Walnut kernels; 1 Onion; 20 g Butter

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Flour
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
6-8 TABLESPOONS Mineral water
100 g Mountain Cheese
1/2 bunch Chives
1 TABLESPOON Oil
100 g Walnut kernels
1 Onion
20 g Butter

Directions

1
Mix flour, eggs, 1 teaspoon of salt, nutmeg and mineral water to a smooth, thick dough. Let dough rest for 1-2 hours. In the meantime, grate cheese finely. Wash the chives and cut into fine rings. Bring plenty of salt water and oil to the boil. Put the spaetzle dough little by little on a moistened "spaetzle board". Scrape fine strips into the water with a long knife (or press through a spaetzle press). Bring to the boil until the spaetzle rise to the surface. Remove the spaetzle with a skimmer, quench in a sieve, drain and keep warm. Coarsely chop the walnuts. Mix the spaetzle with cheese and nuts and place in an ovenproof dish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) until the cheese has melted. Peel onion and slice into thin rings. Heat butter and fry onion rings until golden brown. Remove the spaetzle. Put onion rings on top. Sprinkle with chives
2
Waiting time approx. 1 hour
3
Tip: Take Spätzle out of the refrigerator