Spätzlecreme

Spätzlecreme is a comforting and creamy dish that hails from the rich culinary heritage of Southern Germany and the Alsatian region. Traditionally, Spätzle, a type of soft egg noodle, is served alongside meat stews, but Spätzlecreme elevates this humble side into a rich, indulgent main course by incorporating a creamy sauce. This dish is perfect for those chilly nights when only comfort food will suffice.

Background of Spätzlecreme

The origins of Spätzle can be traced back to Swabia, a region spanning southwestern Germany and a part of France known as Alsace. Spätzle is considered a quintessential part of Swabian cuisine. The name ‘Spätzle’ comes from the Swabian word for "sparrow," possibly referring to the shape of the noodle. Traditionally, these noodles are hand-crafted, with dough scraped off a board directly into boiling water. Over time, Spätzle has taken on various forms, and Spätzlecreme is one of the modern adaptations that highlights German culinary ingenuity with a touch of modern taste preferences.

Ingredients for Spätzlecreme

• Flour - 2 cups
• Eggs - 4 large
• Milk - 1/2 cup
• Salt - 1 teaspoon
• Butter - 1 tablespoon
• Onion - 1, finely chopped
• Mushrooms - 1 cup, sliced
• Cream - 1 cup
• Gruyere Cheese - 1 cup, grated
• Nutmeg - a pinch
• Black Pepper - to taste
• Thyme - 1 teaspoon, dried
• Parsley - for garnish, chopped

Preparation Steps

1. Prepare the Spätzle: In a large bowl, mix together the flour and salt. Make a well in the center and add the eggs and milk. Stir until the mixture forms a smooth batter. Set aside to rest while preparing other ingredients.
2. Sauté the Aromatics: Heat a large skillet over medium heat and melt the butter. Add the onion and sauté until translucent. Add the mushrooms and cook until golden brown and the moisture has evaporated. Remove from heat and set aside.
3. Cook the Spätzle: Bring a large pot of salted water to a boil. Using a Spätzle maker or a colander with large holes, press the batter through into the boiling water. Cook until the Spätzle float to the top, then remove with a slotted spoon and place in a bowl.
4. Prepare the Cream Sauce: In the same skillet used for the mushrooms, pour in the cream, reserved mushroom-onion mix, and a pinch of nutmeg. Season with black pepper and thyme. Stir in the cheese until smooth and creamy.
5. Combine and Serve: Add the cooked Spätzle into the cream sauce, coating the noodles thoroughly. Garnish with parsley and serve hot.

Cooking Time

The entire process will take about 1 hour. Keep an eye on the cooking timer to avoid overcooking any elements of the dish.

How to Enjoy Spätzlecreme

Spätzlecreme is best enjoyed fresh off the stove, where the cheese is melted, and the sauce is warm and inviting. Pair it with a green salad and a glass of dry white wine to balance the creaminess of the dish. This meal is perfect for a cozy family dinner or a special occasion where comfort and indulgence are paramount.