Herbed Spätzle (Kräuterspätzle) is an easy German side dish: packaged spätzle tossed in nutty brown butter with chives, parsley, and a pinch of nutmeg.
Prepare Spätzle according to directions on the package, boiling for the recommended time. Place in large serving bowl.
While Spätzle are still hot, melt butter in medium saucepan over medium heat; continue to cook butter until nut-colored brown. Pour browned butter over the Spätzle; toss with chives, parsley, nutmeg, and sea salt and white pepper to taste.
Notes
Spätzle can also be pan-fried (once boiled and drained) in the browned butter.
Tips for best results
Brown butter fast: once the butter turns golden and smells nutty, remove it quickly so it doesn’t go from browned to burnt.
Toss while hot: warm spätzle absorbs the brown butter and herbs best.
Nutmeg is the quiet hero: keep it subtle—just enough to give that classic German “spaetzle shop” aroma.
Serving ideas
Pair with roast meats, schnitzel, or sausage and gravy as a classic German side. (Spätzle is commonly eaten as a side dish across southern Germany.)
Turn it into a simple entrée: add sautéed mushrooms and onions, or fold in cheese for a quick comfort dish.