Crispy Sage and Parmesan Spaetzle
Crispy Sage and Parmesan Spaetzle
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If you're looking for a delicious alternative to pasta, rice and potatoes as a side dish, try my crispy sage and Parmesan spaetzle recipe. These savory egg dumplings hail from Europe and are a favorite German, Austrian and Swiss cuisine.
We've been enjoying these little egg and flour dumplings in chicken soup, mit Wiener schnitzel (with wiener schnitzel!) and on their own with butter and cheese for generations.
This crispy sage and Parmesan spaetzle recipe elevates the dumplings to share at a potluck or serve as festive holiday fare.
Tools of the Trade
The trick to making easy and fast work of this spaetzle recipe is by investing in an inexpensive spaetzle grater. These work like a cheese grater, but are even easier as there's no heavy cheese block to lift.
When your water is boiling over a medium sized saucepan, you simply place the spaetzle maker over your pot and get to work. You'll add your spaetzle dough to the square trough and then with a hot pad in hand to protect your skin from the steam, slide the trough to and fro, pushing the dough with a sprayed spooned through the holes.
Here's a video to show you what I mean.
After you've pushed all the dough through the grater, let the spaetzle boil for three to five minutes when all the dumplings are bobbing about at the top of the water.
Drain the spaetzle in a colander. Next, heat up butter and olive oil in a pan and fry your spaetzle until golden brown.
Add your sage and Parmesan combining until everything is nice and covered. Sprinkle salt and pepper to taste and serve to enjoy!
Crispy Sage and Parmesan Spaetzle
- 2 cups all purpose flour
- 1 tsp salt
- 4 medium eggs
- 1/2 cup milk
- 1 TBS butter
- 1 TBS olive oil
- 1 TBS dry rubbed sage
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh thyme as garnish (optional)
- Bring a pot of salted water to a boil.
- While the water is coming to a boil, combine flour and salt in a large mixing bowl.
- Next, add eggs to flour/salt and combine.
- Add milk until dough comes together.
- The dough should should slowly 'drip' off the spoon when raised over the bowl. This is how you'll know it's the right consistency. It should be thicker than pancake batter and not as thick as cookie dough.
- When dough is ready, use a spaeztle maker to make your delicious dumplings.
- Over your boiling water place the dough into the trough of the maker and push the trough over the grater. The dough will drop into the water.
- Boil for 3-5 minutes or until the dumplings are floating.
- Drain fully in a colander.
- Next, heat up a frying pan and add a tablespoon of butter and one of olive oil.
- Fry spaetzle until golden brown and add sage and Parmesan.
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