Mainly eaten in Liechtenstein.

Cheese spätzle (Käsknöpfle)

Name: Cheese spätzle (Käsknöpfle)
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Liechtenstein
Ingredients: 400 g flour; 4 pcs egg; 150 ml water, room temperature; salt, to taste; 250 g emmental, grated; 2 pcs onion, sliced into rings; 60 g butter; black pepper, freshly ground, to taste

Käsknöpfle

A cheese spätzle recipe, a favourite from the Liechtenstein kitchen: fresh, soft spätzle layered with melted cheese and crispy onions. A simple, warming dish for cold days.

70 min Easy 4 servings

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Ingredients

4 people

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Method

Make the dough
Work the flour, eggs, water and a pinch of salt into a smooth, sticky dough, then cover and leave to rest.
20 min
Fry the onions
Fry the onion rings in the butter until golden brown, seasoning them lightly with a little salt as they cook.
10 min
Cook the spätzle
Bring a large pan of salted water to the boil. Using a board or plate with holes, or by dripping thin strips, drop the dough into the simmering water. Once they float to the surface, lift them out with a slotted spoon.
10 min
Layer
Layer the cooked spätzle in an ovenproof dish, sprinkling grated cheese between each layer.
Bake and serve
Bake the dish in a 180°C oven for about 10 minutes, until the cheese has melted. Before serving, scatter over the onions and freshly ground pepper.
10 min

Estimated nutrition

Nutrient	Total (4 people)	1 people
Energy	3 245 kcal	811 kcal
Fat	149 g	37 g
of which saturates	83 g	21 g
Carbohydrates	331 g	83 g
Protein	137 g	34 g
Fibre	15 g	3,6 g

An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: onion. Source: USDA FoodData Central.

Allergens and diets

Contains: gluten, milk, egg

For sensitive digestion: flour, onion (high-FODMAP or lactose-containing ingredients)

The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.

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