As you can see, my spaetzle are a little creamier than they are supposed to be. I made them gluten-free and though I think they’re pretty good for a first attempt at converting the recipe, they’re not exactly what you’d expect if you were ordering spaetzle from a menu.
Most cuisines have a comforting dumpling or pasta and this German version was tasty, if a bit messy to execute. I pushed the batter through a flat grater to shape them and it seemed to work well enough. Though you can’t tell from the photo, the spaetzle held their shape through boiling and pan-frying, though they never lost the creaminess that came from not getting the proportion quite right in my gluten-free flour substitution.
I served the spaetzle as I would rice, alongside the pork version of Dorie’s Chicken, Apples, and Cream à la Normande from a few weeks ago. The next day, I sprinkled a few of the leftovers in red pepper and tomato soup, as I was heating it up. Noodles and dumplings are something my partner doesn’t get much of since his celiac disease diagnosis, so the spaetzle have been a nice treat for him. Still, I don’t think I’ll be making spaetzle often. Maybe it’s a post-Christmas abstemiousness, from so much rich food over the holidays, but I’m leaning more toward soups these days. (This carrot soup, for instance.)
I don’t feel finished with desserts, though – I finally caught up on the chocolate mousse from November and am trying to come up with an excuse to serve it again. So good and far too quickly put together for something so elegant. It’s also much prettier than my version of the spaetzle. Not that we stopped to admire it long before eating it.
You can find many other blogged descriptions of this week’s FFWD recipe here: Herb-Speckled Spaetzle
Here’s everyone else’s take on the Top Secret Chocolate Mousse
32 thoughts on “FFWD – Herb-Speckled Spaetzle”
Your spaetzle looks a lot like my chicken apples and cream normande! Crazy world! But the chocolate mousse is unmistakable and oh sooo good. I will probably never get to the spaetzle but I’ll certainly have another helping of mousse. Please pass me one.
I thought if I put a little sauce from the normande on the the spaetzle, they might look a little more attractive…
I used leftover spaetzle in soup too – it worked well! How kind and brave of you to try converting this to gluten-free. Seeing your mousse makes me want to make it again!
My partner was really happy with the spaetzle in soup – I might be making these again, just for that reason.
Your spaetzle turned out great, but I am loving your chocolate mousse (which was an epic fail for me).
Thanks! The chocolate mousse was really good. I have to go back and check out everyone’s posts, now.
Mmmm – I added cream to my sauce just before serving too. So good! What flour did you use? Buckwheat? I like the idea of making them gluten free for a fun side when I entertain my gf friends.
I used a combination of an all purpose blend, plus a bit of a whole grain blend that I’d made up for another recipe. I should have weighed the flour, though, rather than doing it by eye. I think buckwheat would make a great addition to a flour mix for this.
I kinda like how creamy it looks, but I am a sucker for creamy things! And your chocolate mousse looks terrific! The spaetzle certainly was a fun little challenge (for me anyway!), but I’m glad we did it. Definitely a learning experience!
Thanks, Sara! I found it to be a learning experience, too. I’ve never had it before.
I served my spaetzle with a chicken and cream dish – not intentionally like the a al normande, but probably in the style of it in retrospect.
I like that you took on the GF challenge with this dish! Bravo.
Thanks, Cher! Your chicken dish sounded delicious and perfect with this side.
Creamy= looks good! Nice job trying out a gluten-free version of this glutenous dish. I know what you mean about abstemiousness in the new year. I’ve been eating soup all week. Happy New Year!
Thanks, Betsy. I’m making that carrot soup I mentioned tomorrow – let soup season begin! Happy New Year!
I think your creamy spaetzle look delicious! Of course, so does that chocolate mousse!! :).
Thanks so much. The chocolate mousse really was lovely.
Teresa, to serve the Spätzle with Pork à la Normande sounds fabulous and I really admire that you made a GF version of this recipe. It all looks so nice and creamy and delicious – just like comfort food is supposed to look like, wonderful! And you are right, one should make the Chocolate Mousse more often, it is a terrific recipe!
I hope that you and your family had a great start into the New Year!
Thanks, Andrea – it’s very much comfort food. Though I think I’m more inclined to comfort myself with the chocolate mousse, more often. Happy New Year to you and yours, too.
Congrats on tackling a gluten free version!!! Perfect with the Norman pork. And we LOVED the chocolate mousse, too 🙂 Your ramekins are beautiful. Such an elegant meal!
Thanks, Liz! It was a really nice meal.
Both of your dishes looking delicious. Hubby and I loved the spaetzle and I will certainly be
making that again. Happy New Year.
Happy New Year, Nana! Kevin let me know that he wants some more of this soon, so I might have to invest in a spaetzle-maker after all.
Looks like a great twosome, Teresa! I’m impressed you made the spaetzle gluten free. We really enjoyed this dish, too! Happy New Year!
Thanks, Kathy – my partner really enjoyed it. Happy New Year!
I like the idea of a gluten free version, looks like you enjoyed another delicious Dorie meal courtesy of one of our favorite cookbooks!!!
Hope your New Year is treating you well-look forward to following your adventures in 2013;-)
It was a great meal. So far so good for 2013 and I’m looking forward to your adventures, too, Patty. 🙂
I find it very difficult to convert recipes with products that react totally different so I commend you for even trying. As you know, I find it difficult to even stray from the recipe as written. Cooking creatively is not something that I’m good at. The spaetzle with the pork sounds good. Isn’t the chocolate mousse divine. I also made it again for a big party at our neighbors during the holidays. Every individual serving – gone.
Thanks, Mary. My mother’s an inventive cook – the kind that can just walk into the kitchen and produce a meal without looking at a recipe and with whatever’s on hand. I aspire to be like that someday, but I’m not there yet. The mousse is absolutely divine! I can imagine it disappeared quite quickly at your dinner party.
PS I was intriqued with the carrot soup when I saw this on the Smitten Kitchen website. Did you make it? If so, is it good?
I did make the soup and it’s good – the add ins are lovely, too (though we skipped the pita). I also like that it’s unassumingly vegan.
Both your spaetzle and mousse look so flavorful. I really like the creaminess of your spaetzle and reminds me of the dumplings my grandmother used to make.
Good for you for trying a gluten free version. What a challenge trying to for those with celiac disease; I know because my friend’s son and daughte have it. It’s looks great. Thanks for mentioning that a flat grater worked for you. I will be asking my German neighbor friend to do this recipe and share while I move on to the apples….Oh, the mousse looks delish.