Spaetzle is a great side dish that can accompany much more than just your German dishes. These dumplings are made with gluten free flours, seasoned with nutmeg, and garnished with fresh dill.
What is Spaetzle
Spaetzle is a classic southern German and Austria dish that is considered a noodle or a dumpling.
The batter is an egg-noodle pasta batter but the texture resembles more of a dumpling. Spaetzle is first boiled and then sautéed in butter. Spaetzle is traditionally served with dishes consisting of a heavy sauce or with cheese.
How to Make Dumplings
There are spaetzle makers or “presses” available but using a colander works perfectly.
Bring a large stock pot of water with a teaspoon of salt to a boil and reduce to a simmer. Line a sheet pan with parchment paper and set aside.
In a large bowl mix the gluten free flour, almond flour, nutmeg, and salt together. Form a well in the center and add the eggs into the center. Work the eggs into the dry ingredients, then add the chicken broth and mix together.
Holding the colander over another large bowl, spoon about one-fourth of the batter into the colander. Place the colander over the top of the water pot and push the batter through using a wooden spoon or spatula.
The dumplings will rise to the top of the water when they are cooked. Spoon the dumplings out of the water with a slotted spoon and place on the parchment paper. Repeat the previous steps until all of the batter is cooked.
Next, in a large sauté pan, heat up two or three tablespoons of butter. Transfer the boiled dumplings to the sauté pan and cook until they are lightly browned. You may have to cook in a couple of batches.
Garnish with fresh dill and serve.
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Spaetzle – Gluten Free
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Total Time: 15-20 minutes
- Yield: 3 1/2 cups 1x
- Category: savory sides
- Method: Boil/Saute
- Cuisine: German
- Diet: Gluten Free
Description
German spaetzle dumplings are gluten free, seasoned with nutmeg, and garnished with fresh dill.
Ingredients
2 cups gluten free flour (I use Krusteaz)
2/3 cup almond flour
3 eggs
1/4+1/8 teaspoon nutmeg
1/2 teaspoon kosher salt
1/2 cup chicken broth
butter
fresh dill
salt
Instructions
Bring a large stock pot of water with a teaspoon of salt to a boil and reduce to a simmer. Line a sheet pan with parchment paper and set aside.
In a large bowl mix the gluten free flour, almond flour, nutmeg, and salt together.
Form a well in the center and add the eggs into the center. Work the eggs into the dry ingredients, then add the chicken broth and mix together.
Holding the colander over another large bowl, spoon about one-fourth of the batter into the colander. Place the colander over the top of the water pot and push the batter through using a wooden spoon or spatula.
Spoon the dumplings out of the water with a slotted spoon and place on the parchment paper.
Repeat the previous steps until all of the batter is cooked.
In a large sauté pan, heat up two or three tablespoons of butter.
Transfer the boiled dumplings to the sauté pan and cook until they are lightly browned. You may have to cook in a couple of batches.
Garnish with fresh dill.
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