Cheese Späetzle
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
758
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 758 cal. | (36 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 440 mg | (11 %) | ||
| Calcium | 787 mg | (79 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Pastry flour
- salt
- 4 eggs
- Nutmeg
- 200 milliliters milk
- 4 Tbsps butter
- 200 grams Emmentaler cheese (grated)
- 2 onions
Preparation steps
1.
In a large pot, bring a generous amount of salted water to a boil.
2.
Mix eggs, nutmeg, milk and a pinch of salt in a bowl. Add flour and quickly knead into a firm dough, scrape the dough immediately with a spaetzle grater into the boiling salted water and cook until spaetzle float to the surface, a few minutes.
3.
Remove spaetzle with a slotted spoon, drain and toss in a pan in melted butter, then place alternately with grated cheese in layers in a baking dish. Cover and bake in the preheated oven at 100°C (approximately 210°F) until the cheese melts.
4.
Cut the onions into thin rings and sauté until golden brown in hot butter. Sprinkle on the spaetzle and serve.
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