Rosi’s cheese spaetzle

Rosi’s cheese spaetzle

Total: 1 hr | Active: 1 hr
Nutritional value / person: 699 kcal
, Fat: 39 g
, Carbohydrate: 55 g
, Protein: 30 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Spaetzle dough

400 g white flour
4 eggs
2 dl sparkling mineral water
¾ dl milk
a little nutmeg

Cheese mixture

150 g Gruyère, finely grated
150 g Vacherin Fribourgeois, finely grated
50 g red mould cheese (e.g. Romandur cream cheese, Limburger), finely grated

Caramelized onions

60 g butter
3 onions, cut into thin slices


½ tbsp mustard
½ shallot, finely chopped
1 garlic clove, finely chopped
4 tbsp balsamic vinegar
4 tbsp olive oil
salt and pepper to taste
1 iceberg lettuce, in bite-sized pieces
100 g leek, cut into thin rings
1 stick celery, thinly sliced
1 bunch radish, cut into wedges
20 g cress
1 bunch dill, torn into pieces
1 bunch flat-leaf parsley, torn into pieces
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One wide-bottomed ovenproof dish (holding approx. 2 ½ l), greased

How it's done

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Spaetzle dough

Empty the flour into a bowl and create a well in the centre. Whisk together the eggs, water, milk and nutmeg, gradually pour into the hollow, stirring constantly, mix to create a viscous dough.

Cheese mixture

Mix the cheese in a bowl, set aside.

Cheese spaetzle

Preheat the oven to 80°C. In batches, press the dough through a spaetzle sieve into the simmering salted water. Cook the spaetzle until they float to the surface, remove with a slotted spoon, drain. Fill the prepared dish with alternate layers of spaetzle and cheese, keep warm.

Caramelized onions

Heat the butter in a frying pan. Add the onions, sweat over a medium heat for approx. 15 mins., stirring occasionally until the onions turn brown and caramelize.


Whisk the mustard, shallot, garlic, balsamic and oil in a large bowl, season. Add the lettuce, leek, celery, radish, cress and herbs, mix just before serving.

To serve

Plate up the cheese spaetzle with the caramelized onions, serve with the salad.

Good to know
Serve with: Rye bread or pretzel

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