Cheese Spaetzle with Spinach Leaves

For the cheese spaetzle with spinach leaves, first prepare the spaetzle according to the basic recipe. Defrost the spinach in 3-4 hours at room temperature. Mix it with the crème fraîche in a baking bowl.

Season with salt and pepper and a hint of nutmeg. Cut the cheese into small cubes.

Preheat the oven to 220 °C.

Peel and halve the onions and cut one onion into half rings and one into fine cubes. Fry one by one in the oil over low to medium heat, stirring occasionally.

Drain the spaetzle and drain well. Lightly oil a large shallow gratin dish or ovenproof skillet and alternately mix spaetzle spinach, cheese and diced onions in it.

Bake the spinach and cheese spaetzle in the hot oven on the middle rack for about 20 minutes. If the cheese browns too much, cover with aluminum foil.

Before serving, top the cheese spaetzle with spinach leaves with the remaining onions.

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