Spaetzlebakedwithhamandgruyere Recipes

SPAETZLE BAKED WITH HAM AND GRUYERE

Steps:

• Preheat oven to 375°.
• Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.
• Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
• Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently.
• Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned.

SPAETZLE WITH KIELBASA AND CARAMELIZED ONIONS

Steps:

• In a large skillet over medium-high heat, lightly brown the kielbasa until golden, about 5 minutes. Transfer to a plate. Melt the butter in the skillet. Stir in the onion and thyme, and stir briefly to coat the onion with butter. Cook onion, without stirring, until dark brown, about 5 minutes. Add a pinch of salt and cook on low heat until very soft and caramelized, 20 to 30 minutes. Stir in 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer onion to a bowl.
• Bring a large pot of salted water to a boil. In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg. In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the flour mixture and stir well. The batter should be fairly wet, with a consistency slightly thicker than pancake batter.
• Spread a clean dish towel flat on a work surface adjacent to the stove. Working over the pot of boiling water, press dough through a spaetzle maker or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide. Drop dough into the water. When dumplings rise to the surface, use a slotted spoon to transfer to the towel.
• Heat the oven to 375 degrees. Toss the spaetzle and kielbasa in the bowl with the onions, and add 1 1/2 cups cheese and the pepper. Spread into a 2-quart gratin dish. Sprinkle the top of the casserole with the remaining 1/2 cup cheese. Bake until golden and bubbling, 25 to 30 minutes.