Baked Herb Spaetzle Gratin
- For the spaetzle
- 250 grams Pastry flour
- 2 small eggs
- 200 milliliters water
- 2 teaspoons vegetable oil
For the spaetzle, mix flour, eggs and salt and stir in enough water to form a smooth, viscous dough. Add oil and continue stirring until dough bubbles. Cover dough and let rest for 30 minutes at room temperature.
Boil a large pot of salted water. Spread a portion of the spaetzle dough on a wet cutting board and scrape thin, long spaetzle into the boiling water with a broad knife. As soon as the spaetzle rise to the surface, lift from water with a slotted spoon. Thoroughly rinse spaetzle with cold water and drain with a sieve. Repeat with remaining dough. Place finished spaetzle in a greased baking dish.
For the gratin, rinse parsley, shake dry, pluck leaves and chop finely. Beat egg and milk, season with salt and pepper, stir in parsley and pour over spaetzle. Sprinkle Emmentaler over spaetzle and bake in oven preheated to 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F) for 10-15 minutes. Serve baked spaetzle immediately.