Herbed Spaetzle

Directions

1. 1
   In a medium saucepan of boiling water, cook the potato until tender, about 8 minutes; drain.
2. 2
   Let cool slightly, then transfer to a large bowl.
3. 3
   Mash the potato and then mash with the remaining ingredients to form a sticky dough.
4. 4
   Bring a large pot of salted water to a boil.
5. 5
   Pat one-quarter of the spaetzle dough into a 3-inch square on a small cutting board with a handle, or on the back of a square cake pan.
6. 6
   Using a moistened chef's knife, cut off 1/4-inch-thick strips of dough and scrape them into the boiling water; moisten the knife if it sticks to the dough.
7. 7
   Boil the spaetzle for 30 seconds without stirring, then gently stir to separate the strips.
8. 8
   Cook just until the spaetzle rises to the surface.
9. 9
   Using a small strainer or a wire skimmer, transfer the spaetzle to a bowl of ice water.
10. 10
    Return the water in the saucepan to a boil and cook the remaining spaetzle.
11. 11
    Drain well, shaking off the excess water.