These bite-size dumplings are a time-honored German dish. We've updated the traditional batter with cornmeal, giving the spaetzle a great polenta-like texture.
- Coarse salt and freshly ground pepper
- 2 cups all-purpose flour
- 1/2 cup quick-cooking polenta or finely ground yellow cornmeal
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup fromage blanc or pureed ricotta cheese
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh dill
Bring a large pot of salted water to a boil. Whisk together flour, polenta, and 1/2 teaspoon salt. Whisk together eggs, milk, and fromage blanc with a mixer on medium speed. Reduce speed to low; whisk in flour mixture. Raise speed to medium-high; whisk until thick and gooey, about 2 minutes.
Working in batches and using a rubber spatula, gradually press batter through a large-holed colander into boiling water. Boil until spaetzle float to top, about 1 minute; scoop out using a fine sieve. Rinse under cold water; drain.
Heat butter in a skillet over medium-high heat. Add spaetzle; season with salt and pepper. Brown, tossing often, 5 to 6 minutes. Remove from heat; toss in dill.