Gluten Free Spaetzle

Total time40 min

Prep time10 min

Cook time20 min

These little egg dumplings are a cozy, old-world comfort food, and this version comes together into a smooth, ribbon-like batter that presses right through a spaetzle maker into a pot of boiling water. Once the dumplings float and turn tender, a quick toss in a hot skillet until golden and lightly crisped at the edges gives them that irresistible nutty, browned flavor. A scatter of fresh parsley finishes things off with a pop of color and brightness. Warmly spiced with a touch of nutmeg, this dish is hearty enough to serve as a side or a light main on its own. It's a solid pick for a gluten free table, delivering all the pillowy texture and buttery finish that makes spaetzle so craveable.

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Ingredients

4 servings

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp salt
¼ tsp freshly grated nutmeg
3 large eggs
¾ cup whole milk
3 tbsp unsalted butter

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Whisk together the flour, salt, and nutmeg in a large bowl. In a separate small bowl, beat the eggs with the milk until combined. Pour the egg mixture into the flour mixture and whisk until a smooth, thick, pourable batter forms — it should fall from the whisk in a slow, steady ribbon. Let the batter rest at room temperature for 10 minutes.
2
Bring a large pot of well-salted water to a boil over high heat.

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