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