Cheese Spaetzle Dumplings
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
824
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| 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 | 25 μg | (13 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Pastry flour
- salt
- 4 eggs
- Nutmeg
- 200 milliliters milk
- 4 Tbsps butter
- 200 grams Emmentaler cheese (or Gruyère, grated)
- 2 onions
- 2 Tbsps clarified butter
Preparation steps
1.
Bring salted water to a boil in a large pot.
2.
Process flour, eggs, nutmeg, milk and salt in a bowl quickly into a firm dough. With a wet knife, slice pieces of dough and place immediately into boiling water. As soon as spaetzles come up to the surface, they are ready.
3.
Remove spaetzle with a slotted spoon from water, drain and place into a pan with melted butter. Mix with cheese and bake in preheated oven, covered, at 100°C (approximately 200°F) until cheese melts.
4.
Peel onions and cut into thin rings. Heat butter in a pan and saute onions until golden brown. Top spaetzle with onions and serve hot.
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