Fresh Herb Spaetzle

12 ingredients
3 steps

Ingredients

  • 2 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground nutmeg
  • 3 large eggs
  • 3/4 cup whole milk
  • 8 teaspoons minced assorted fresh herbs (such as parsley, thyme, rosemary, and chives), divided
  • 4 tablespoons (1/2 stick) butter, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 8 ounces mushrooms, thinly sliced
  • 1 medium onion, chopped
  • 3/4 cup (or more) low-salt chicken broth

Directions

  1. 1
    Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.
  2. 2
    Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.)
  3. 3
    Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms; saute until beginning to soften, about 4 minutes. Add onion; saute until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Saute until spaetzle begin to brown, stirring often, about 10 minutes. Add 3/4 cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.

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