Fresh Herb Spaetzle

Ingredients

Drop Dumplings

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• 3 large eggs
• 3/4 cup whole milk
• 4 teaspoons minced fresh herbs (such as parsley, thyme, rosemary, and chives)

Saute

• 4 tablespoons butter, divided
• 2 tablespoons extra-virgin olive oil, divided
• 8 ounces mushrooms, thinly sliced
• 1 medium onion, chopped
• 3/4 cup low sodium chicken broth (or more)
• 4 teaspoons minced fresh herbs (such as parsley, thyme, rosemary, and chives)

Directions

1. 1

   Part one, the dumplings.

2. 2

   Blend flour, salt, pepper, and nutmeg in large bowl.

3. 3

   Whisk in eggs and milk, forming soft batter. Mix in half of herbs.

4. 4

   Bring large pot of salted water to boil.

5. 5

   Butter large bowl.

6. 6

   Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle.

7. 7

   Stir spaetzle to separate and boil 2 minutes.

8. 8

   Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl.

9. 9

   Can be prepared 3 hours ahead. Let stand at room temperature.

10. 10

    Part Two, Saute dumplings.

11. 11

    Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat.

12. 12

    Add mushrooms; sauté until beginning to soften, about 4 minutes.

13. 13

    Add onion; sauté until beginning to soften, about 5 minutes.

14. 14

    Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes.

15. 15

    Add 3/4 cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.