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Gluten Free Spätzle
servings
2 people
time
17-18 min
These German egg noodle dumplings are a doddle to make and are über comforting, especially when topped with a creamy cheese and bacon sauce and crispy fried onions.
These German egg noodle dumplings are a doddle to make and are über comforting, especially when topped with a creamy cheese and bacon sauce and crispy fried onions.
The Germans sure know how to do comfort food. Originally from the Swabia region of southern Germany, spätzle is now a firm favourite throughout the German-speaking world and beyond. And it’s easy to see why, with the carb-heavy content of the pillowy dumplings and the absolute minimum effort required to prepare them. This recipe for gluten free spätzle uses gluten free flour to make the noodle dough, but gets the same, traditional heart-warming result. Serve as a side to meat casseroles or on its own with oodles of creamy cheese sauce.
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Preparation
in 15 minutes
Cooking
in 2-3 minutes
- Beat the eggs and pour in the milk.
- Add the flour and salt and work into an even dough.
- Rest for 20 minutes. In the meantime, bring plenty of salted water to the boil.
- Push the dough through the spätzle press directly into the boiling water.
- Boil the spätzle until it rises to the surface.
- Drain and rinse in cold water.
- Finally, serve the spätzle with a bacon-cream-sauce.
Ingredients
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
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