I really enjoyed this recipe. I didn't have nutmeg, so I substituted some ground allspice and that worked out well. I also added about a handful of shredded Italian cheese (not so much "German" but the bf's a cheese addict). I don't usually buy fresh parsley so I used dried. Rather than sauteing the cooked spaetzle, I mixed in a stick of butter to the bowl as I usually do. Oh, and I quadrupled the recipe because the bf and I love to eat this stuff for leftovers throughout the week. Just a tip- do not cook for the recommended 5 to 8 minutes. Seriously, you don't need that much time. As soon as the spaetzle begins to float, it's done. I'll usually let it float for about 30 seconds or so before removing it, though. Also, it helps to do this in batches and scooping out each batch with a slotted spoon before starting the next. Trust me, it's easier and you won't risk over cooking the spaetzle. I served this with my own recipe for chicken gravy served over the top. It's delicious. :) I like this recipe, although I have another version that's equally as good so I'm not sure which one I'll stick with.
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I really enjoyed this recipe. I didn't have nutmeg, so I substituted some ground allspice and...