These bite-size dumplings are called spaetzle and originated in Germany.
Photography: John Kernick
Martha Stewart Living, October Fall 2006
- Prep Time 10 minutes
- Total Time 15 minutes
- Serves 4
- 1 cup whole milk
- 8 sprigs fresh thyme
- 1 tablespoon thyme leaves
- 1/4 cup packed fresh flat-leaf parsley
- 3 large eggs
- 1 1/2 cups all-purpose flour
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter
- Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.
- Whisk flour and 1 1/2 teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.
- Bring a medium saucepan of salted water to a boil. Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.
- Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.
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