Spätzle mit Käsesauce

Ingredients

• All-purpose flour (2 cups)
• Eggs (3 large)
• Milk (1/2 cup)
• Salt (1 teaspoon)
• Unsalted butter (4 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• All-purpose flour (for thickening the sauce) (2 tablespoons)
• Milk (for the sauce) (1 cup)
• Gruyere cheese (1 cup, grated)
• Parmesan cheese (1/2 cup, grated)
• Nutmeg (1/4 teaspoon)
• Salt and pepper (to taste)
• Chives (for garnish, chopped)

Instructions

1. In a large mixing bowl, combine 2 cups of flour, 3 eggs, 1/2 cup of milk, and 1 teaspoon of salt. Mix until a thick batter forms; it should be slightly thicker than pancake batter.
2. Bring a large pot of salted water to a boil over high heat.
3. Using a spätzle maker or a colander with large holes, press the batter through the holes into the boiling water. Cook for 2-3 minutes, or until the spätzle float to the surface. Remove with a slotted spoon and set aside in a bowl.
4. In a large skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
5. Sprinkle 2 tablespoons of flour over the onions and garlic, stirring constantly for about 1 minute to create a roux.
6. Gradually whisk in 1 cup of milk, ensuring there are no lumps. Cook until the sauce thickens, stirring frequently, about 4-5 minutes.
7. Add the grated Gruyere and Parmesan cheese to the sauce, stirring continuously until melted and smooth.
8. Season the cheese sauce with 1/4 teaspoon of nutmeg, salt, and pepper to taste.
9. Add the cooked spätzle to the cheese sauce, tossing gently to coat all the noodles evenly.
10. Serve hot, garnished with chopped chives for a fresh touch.