400 grams (14 oz) flour
1 tsp salt
1/8 liters (4.2 oz) water
300 grams (11 oz) cheese (Gruyere or Emmentaler)
1 pinch pepper
1/4 pint (4 oz) cream
80 grams (2.8 oz) fried onions
1. Combine the flour, eggs, salt and water and stir until it forms a smooth dough. Let the dough rest for about 15 minutes.
2. Press the dough through a spaetzle press* into a large pot of boiling, salted water. Boil until the dumplings rise to the surface, then lift out with a slotted spoon and place in a colander to drain.
3.Finely grate the cheese. Layer the noodles and cheese in an oven-proof, greased baking dish. Sprinkle the cheese over top, season with pepper, and pour in the cream.
4. Bake the casserole at 200 degrees (392 F) for about 15-25 minutes (until the cheese has melted). Place on a warm plate and garnish with the fried onions.
*What’s a spaetzle press, you ask? It’s quite similar to a potato ricer, except the holes are more like slits to create the spaetzle shape. The press can also be used to rice potatoes, so I plan to try making mashed potatoes with mine in the near future.