Roasted Garlic Cheese Spaetzle – Diary of a Mad Hausfrau

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This Roasted Garlic Käsespätzle is the comfort food you didn’t know you needed. Spätzle, the German noodle that’s like pasta but more fun, is the star of this cheesy, garlicky delight. But what is spaetzle, you ask? It’s a type of dumpling or egg noodle, hailing from southern Germany and Switzerland. The name “spätzle” means “little sparrows,” a cute nod to its shape. Don’t worry, no actual birds (or cats or dogs) are involved. Just flour, eggs, and a lot of love.

Now, imagine this spaetzle tossed with roasted garlic and nutty Swiss cheese. Are you drooling yet? We’re talking heads of garlic smothered in olive oil, seasoned with kosher salt and pepper, wrapped in foil-like little flavor presents, and roasted for an hour until they’re golden and spreadable. This is my favorite method for roasting garlic.

Mixing those garlic cloves into homemade Käsespätzle (that’s “cheese Spätzle” for the uninitiated) along with shredded Swiss cheese is where the magic happens. It’s mild, sweet, and melts like a dream.

Then, because there’s no such thing as too much deliciousness, grate butter over the top. Then, bake this Roasted Garlic Käsespätzle until it’s bubbly and golden. This isn’t just any cheesy pasta bake; this is Käsespätzle with a savory roasted garlic twist. The combination of flavors is so good that you might forget how to pronounce it.

Tips:

Here are some great tips to make your Roasted Garlic Käsespätzle more easy and mouth-watering;

1-Lay the spaetzle dough over the spaetzle maker before cooking it. This softens the dough and makes it easier to work with. 2- Don’t toss out that garlic-infused oil from the roasting packets! Add it in for extra flavor when mixing everything.

Roasted Garlic Käsespätzle is cheesy, garlicky goodness that warms your soul, fills your belly, and makes you question why you haven’t been making this your whole life.

Roasted Garlic Cheese Spaetzle

Cooking Time 1 hour 45 minutes

Author Lora Wiley-Lennartz

Ingredients

• 6
  large garlic bulbs.
• Olive oil
• Kosher salt & freshly ground black pepper
• 2+1/4
  cups
  flour
• 2
  large eggs
• 1/2
  tablespoon
  salt
• 1
  teaspoon
  garlic powder
• 6
  tablespoons
  whole milk
• 2
  tablespoons
  cold unsalted butter grated
• 2
  cups
  grated Swiss cheese.

Instructions

Roast the Garlic:

1. Preheat oven to 350F.
2. Cut off the tops of the garlic bulbs.
3. Place in a small ovenproof dish.
4. Pour olive oil over the top.
5. Cover with aluminum foil.
6. Bake for 1 hour.
7. Remove from oven and let cool completely.

Make the cheese spaetzle:

1. Whisk together flour salt and garlic powder.
2. Beat the eggs.
3. Add the eggs and milk to the dry ingredients.
4. Knead into an elastic dough.
5. Cover the bowl and let rest for 30 minutes.
6. Bring a pot of salted water to a boil.
7. Preheat oven to 350F.
8. Place a colander in the sink.
9. Use a spaetzle press or colander with large holes to push the dough into the boiling water.*
10. When the spaetzle pops up to the surface, they are done.
11. Transfer to a colander with a slotted spoon to drain, then transfer to a large bowl.
12. Squeeze the roasted garlic cloves out of the roasted garlic.**
13. Toss the spaetzle with the roasted garlic and grated cheese
14. Sprinkle the cold grated butter over the top.
15. Bake for 25 minutes and serve.

Recipe Notes

TIPS:
*Put spaetzle dough on top of the spaetzle maker over the boiling water for a few minutes to soften it.

**Reserve the oil from the foil packets and toss it in with the spaetzle, cheese, and roasted garlic.

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