“Spätzle” are sometimes compared to noodles – for me they are more like very small dumplings. For “Käsespätzle” the cooked spaetzle are mixed with mature cheese and are served topped with fried onions.
500g flour (+ some extra for the onions)
250g frozen spinach
1 Tbsp salt
1/2 tsp nutmeg
150g mature cheese (Gryère or similar)