Cheesy Spaetzle with Vegetables

Käsespätzle mit Gemüse
Course Side Dish


  • 1-5/8 cups flour
  • 4 eggs
  • 1 tbsp Salt
  • 1 tsp nutmeg
  • 3 big carrots
  • 1 big onion
  • 1 cup cherry tomatoes
  • 7/8 cup peas
  • 3 tbsp butter
  • 1/3 cup grated Emmentaler cheese
  • freshly ground pepper


  • Preheat the oven to 400ºF.
  • Form spaetzle dough by combining the flour, eggs, salt, nutmeg, and about 3/8 cup water in a bowl. Vigorously stir until bubbles form. Allow the dough to sit for 15 minutes.
  • In a big pot bring salt water to a boil. Using a spaetzle board and scraper, place the spaetzle dough onto the board and slowly scrape off into the water. It takes about 2-3 minutes for the spaetzle to cook. Remove them from the water and rinse with cold water to stop them from cooking further. Set aside in an oven-safe dish.
  • Peel and shred the carrots. Slice the tomatoes into halves. Chop the onion. In a skillet melt the butter. Add the carrots, pepper pieces, peas, and onion, and lightly cook for about 3 minutes. Flavor with salt and pepper.
  • Add the vegetables to the spaetzle and stir. Sprinkle with cheese and place the dish in the oven for about 5 minutes or until the cheese has melted.
Recipe adapted from

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