Fresh Cheese Spaetzle

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 eggs, lightly beaten
• 1/4 cup plus 1 tablespoon milk
• 1/4 cup small curd cottage cheese
• kosher salt & freshly ground black pepper
• 1 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1/2 cup quark
• 1 1/2 tablespoons snipped chives

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 in a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• 3 stir in the flour until a smooth, thick, sticky batter forms.
• 4 spoon the batter into a colander with 1/4-inch holes.
• 5 set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula.
• 6 stir the spaetzle once or twice to separate them.
• 7 as soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
• 8 melt the butter in a large nonstick skillet. add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes.
• 9 add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. season the spaetzle with salt and pepper and serve right away.
• 10 make ahead:.
• 11 the boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sautéing.
• 12 notes.
• 13 instead of cottage cheese: farmer cheese.
• 14 instead of quark: crème fraîche, fromage blanc, lebneh or mascarpone.