German käsespätzle with goat's cheese

    50 min

    Be sure to eat this slowly, because each spoonful is packed with creamy, delicious cheesiness and you won't know how full you are until it is too late! The original version is made without goat's cheese, but try this alternative for an extra dimension of creaminess.


    County Dublin, Ireland
    4 people made this

    Serves: 6 

    • 500g spätzle
    • 75g soft goat's cheese with herbs
    • 100g Emmental cheese, grated
    • salt and pepper to taste
    • 1 tablespoon oil
    • 1 tablespoon butter
    • 1 onion, thinly sliced

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large saucepan with lightly salted water cook the spätzle until it floats on the surface of the water. Drain well.
    3. Place spätzle in an ovenproof casserole dish and stir in the goat's cheese and Emmental cheese. Season with salt and pepper to taste.
    4. Bake for about 20 minutes until cheese is melted and golden brown on top.
    5. Meanwhile heat the oil and butter in a frying pan and cook and stir the onion until soft.
    6. Serve spätzle topped with fried onions.


    You can buy spätzle in a speciality food store or learn how to make them yourself here.
    French chevre blanc cheese works really well in this dish as the goat's cheese.

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