Spatezle/Knopfle

• 1.5 cups flour
• 3 eggs
• 1/3 cup milk
• dash nutmeg
• season with salt and pepper

• butter
• grated Gruyere cheese (4 oz)
• 1/4 cup cream
• dash paprika

Set water to boil.

Mix the first set of ingredients together into a loose dough.

When the water is boiling,  use a spaetzle maker or a colander with large holes and put 1/3 of the dough in and push or scrape it through the holes to form little dumplings.

After it the dough rises to the top, cook for 2-3 minutes then use a slotted spoon to scoop out all the spaetzle and put it in a clean colander and rinse with cold water. Repeat twice with the remaining dough.

 

Then heat a pan and melt some butter in it. Just as the butter starts to sizzle toss in the spaezle and brown lightly, stirring often. Turn off the heat and stir in the cheese, cream and paprika. Serve.