Cheese Noodles with Wild Garlic and Onions
Healthy, because
Even smarter
Nutritional values
Thanks to the preparation with wholemeal spelt flour, the spaetzle are really filling and stimulate the digestion thanks to the many dietary fibres. Besides, they also provide plenty of iron, zinc and folic acid. The cheese scores with a lot of calcium and together with the onions provides a lot of spice.
If you need it quickly, the dough can simply be prepared the day before. Boiled and gratinated, the cheese noodles are then very fast. Especially those in a hurry can buy wholemeal noodles in the health food store as an alternative.
(Percentage of daily recommendation)
| Calorie | 748 cal. | (36 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 437 mg | (11 %) | ||
| Calcium | 746 mg | (75 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 278 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- salt
- 100 grams Wild garlic
- 400 grams Pastry flour
- 4 eggs
- 1 Tbsp vegetable oil
- Nutmeg
- 250 grams grated Mountain cheese (such as Gruyere)
- 2 onions
- 2 Tbsps butter
Preparation steps
Place a large pot of salted water (up to 4 cm - approximately 1 1/2 inches - below the rim of the pot) on the stove. Cover and bring to a boil.
Rinse the garlic and shake dry. Coarsely chop the garlic and puree.
Place the flour in a bowl. Beat the eggs into the flour. Add the garlic, oil, nutmeg and 1 teaspoon of salt to the flour mixture. Use the dough hook on a hand mixer or a wooden spoon to blend the dough until smooth. If the dough is too dry, add more water. If the dough is too wet, add more flour.
Preheat the oven to 160°C (approximately 325°F).
Place 1/3 or a 1/4 of the dough in a spaetzle press and press into the pot of boiling water. Bring to a boil, while stirring. Once the noodles float to the surface, remove with a slotted spoon, drain and place in a baking dish. Sprinkle some of the cheese on top. Repeat with the remaining dough and sprinkle cheese between the layers. Bake in the oven until the cheese is melted, about 5-10 minutes.
Peel and slice the onions into rings. Heat the butter in a skillet. Add the onions and cook until golden brown, about 6-8 minutes.
Serve the noodles garnished with the onions.
