Haute Kasspatzln

Ingredients

In this haute cuisine adaptation of Kasspatzln, we elevate the dish by using premium ingredients such as Gruyere and truffle-infused cheese. The traditional rustic flavors are enhanced with a creamy white wine sauce and garnished with fresh herbs, adding a touch of elegance and complexity to the dish. We alse have the original recipe for Kasspatzln, so you can check it out.

• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 3 large eggs 3 large eggs
• 150ml (2/3 cup) milk 150ml (2/3 cup) milk
• 200g (7 oz) Gruyere cheese, grated 200g (7 oz) Gruyere cheese, grated
• 100g (3.5 oz) truffle-infused cheese, grated 100g (3.5 oz) truffle-infused cheese, grated
• 150g (5.3 oz) butter 150g (5.3 oz) butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 100ml (1/2 cup) white wine 100ml (1/2 cup) white wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh herbs (such as chives or parsley), for garnish Fresh herbs (such as chives or parsley), for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 38g, 23g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and milk. Mix until a smooth dough forms.
2. 2.
   Bring a large pot of salted water to a boil.
3. 3.
   Using a spaetzle maker or a colander with large holes, press the dough through the holes into the boiling water. Cook for about 2-3 minutes or until the dumplings float to the surface. Remove with a slotted spoon and set aside.
4. 4.
   In a large skillet, melt half of the butter over medium heat. Add the chopped onion and sauté until translucent.
5. 5.
   Add the cooked dumplings to the skillet and toss gently to coat them with the butter and onions.
6. 6.
   In a separate saucepan, melt the remaining butter over medium heat. Stir in the heavy cream and white wine. Cook for a few minutes until the sauce thickens slightly.
7. 7.
   Add the grated Gruyere and truffle-infused cheese to the sauce, stirring until melted and smooth. Season with salt and pepper to taste.
8. 8.
   Pour the cheese sauce over the dumplings in the skillet and gently toss to coat.
9. 9.
   Serve the Haute Kasspatzln hot, garnished with fresh herbs.

Treat your ingredients with care...

• Gruyere cheese — For the best flavor, use a high-quality Gruyere cheese with a nutty and slightly sweet taste.
• Truffle-infused cheese — Look for a truffle-infused cheese that has a strong truffle aroma and flavor. If unavailable, you can substitute it with a high-quality truffle oil or truffle paste.
• Fresh herbs — Use fresh chives or parsley for garnishing the dish, as they add a vibrant and aromatic touch.

Tips & Tricks

• To achieve perfectly cooked dumplings, make sure the water is boiling before adding the dough.
• For a more intense truffle flavor, drizzle a small amount of truffle oil over the dish before serving.
• Experiment with different types of cheese to create your own unique flavor profile.
• Serve Haute Kasspatzln as a main course with a side of mixed greens or roasted vegetables.
• Leftovers can be reheated in a skillet with a splash of cream to maintain their creamy texture.

Serving advice

Serve Haute Kasspatzln hot, straight from the skillet, to fully enjoy the creamy cheese sauce and tender dumplings. Garnish with fresh herbs for a pop of color and freshness.

Presentation advice

Present Haute Kasspatzln in individual serving bowls or on a large platter, allowing the golden dumplings to be the centerpiece. Drizzle the cheese sauce over the dumplings and sprinkle with fresh herbs for an elegant touch.