Baked Cheesy Spaetzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 770 cal. | (37 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 422 mg | (11 %) | ||
| Calcium | 551 mg | (55 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 298 mg | |||
| Complete sugar | 6 g |
Preparation steps
Preheat oven to 140°C (approximately 280°F). In a large pot, bring plenty of salted water to a boil. In a bowl, quickly mix flour, eggs, nutmeg, milk and salt to taste until a firm dough develops. Immediately use a spaetzle cutter or wet knife to cut spaetzle. Drop spaetzle into boiling salted water and let simmer a few minutes.
Spaetzle are cooked when they float to the surface. With a slotted spoon, remove spaetzle from the water and let drain. Toss spaetzle with melted butter. In a baking dish, layer spaetzle alternately with grated cheese. Cover and bake until cheese melts.
Meanwhile, peel onion, cut into thin rings and fry in melted butter until golden-brown. Divide baked spaetzle among warmed plates and serve sprinkled with onions and chives.
