Vegetable spaetzle au gratin

Name: Vegetable spaetzle au gratin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (500 g) Spaetzle (refrigerated shelf); 7-10 Tbsp Salt; 200 g frozen peas; 300 g cherry tomatoes; 2 medium-sized onions; 1 Garlic clove; 2 TABLESPOONS Butter; 7-10 Tbsp black pepper; 200 g Gouda cheese; 1/2 bunch Chives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (500 g) Spaetzle (refrigerated shelf)
7-10 Tbsp Salt
200 g frozen peas
300 g cherry tomatoes
2 medium-sized onions
1 Garlic clove
2 TABLESPOONS Butter
7-10 Tbsp black pepper
200 g Gouda cheese
1/2 bunch Chives

Directions

1
Cook the spaetzle in boiling salted water with the peas for 2-3 minutes. Wash, clean and halve the tomatoes. Drain pasta and peas, let them drain. Peel onions and garlic. Finely dice garlic, halve onions and cut into thin slices.
2
Heat butter in a pan and sauté onions and garlic. Add tomatoes and fry for 2-3 minutes. Season with salt and pepper. Mix in the pasta mixture. Put half of the pasta mixture into an ovenproof dish.
3
Sprinkle half of the cheese on top. Spread the remaining pasta and cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-20 minutes. Wash the chives, dab dry and cut into rings.
4
Sprinkle over the spaetzle.