Swabian Spätzle Skillet with Leek and Bergkäse

Homemade Spätzle meet mild leek, onions and mountain cheese, with a dollop of sour cream for a creamy yet light touch. A quick dish in grandma's kitchen style, without heaviness.

By yumbelo-Küche · 4 servings · 35 minutes

Ingredients

• 300 g Wheat flour (type 405)
• 4 Stück Eggs
• 120 ml Water
• 1 TL Salt
• 1 Prise Nutmeg, freshly grated
• 2 Stück Leek stalks
• 1 Stück Onion
• 2 EL Cooking oil
• 150 g Bergkäse, grated
• 150 g Sour cream
• 1 Bund Bunch of chives
• Black pepper, freshly ground

Method

1. Stir the flour, eggs, water, salt and nutmeg in a bowl with a wooden spoon to form a smooth, viscous dough, then let it rest for about 10 minutes.
2. Bring plenty of salted water to a boil in a large pot. Press the dough in batches through a Spätzle press or over a Spätzle board into the simmering water until the Spätzle float to the top, about 2 to 3 minutes.
3. Remove the Spätzle with a slotted spoon, let them drain and, if needed, toss them in a bowl with a little oil so they don't stick together.
4. Trim the leek, halve it lengthwise and slice it into thin rings. Finely dice the onion.
5. Heat the cooking oil in a large pan, sauté the onion until translucent and add the leek. Cook over medium heat for about 5 minutes until soft, seasoning with salt and pepper.
6. Add the Spätzle to the leek in the pan and toss well. Stir in the sour cream and remove the pan from the heat.
7. Fold in the grated Bergkäse until it melts slightly. Season to taste with salt and pepper.
8. Snip the chives into fine rolls, sprinkle over the Spätzle and serve immediately.