Kasespatzle (Garlic Dumplings)

By NicoleS

Ingredients

• 2 heads garlic
• 2 tbsp. extra-virgin olive oil
• 1/2 cup milk
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped basil leaves
• 2 tbsp. melted unsalted butter
• 1/4 tsp. kosher salt
• 3 beaten eggs
• 2 cups flour

Details

Servings 4

Preparation

Step 1

Halve 2 heads of garlic crosswise with a knife and brush with 2 tbsp. extra-virgin olive oil; wrap with foil. Roast until soft, 1 hour. Let cool and squeeze roasted garlic cloves from their skins into a bowl; mash with a fork to a pase.

Add 1/2 cup milk, 1/4 cup parsley, 1/4 cup basil, 2 tbsp. melted butter, 1/4 tsp. salt, and 3 beaten eggs; stir until smooth. Put 2 cups flour into a large bowl; form a well in center. Slowly pour in the garlic-milk mixture, stirring with a fork to form a smooth batter.

Bring a 5-qt. saucepan of salted water to a boil over high heat. Set a spatzle-making disk over the pot. Working in batches, scrape batter through holes into water. Cook until dumplings rise to surface, about 1 minute. Using a slotted spoon, transfer dumplings to a baking sheet. Heat 4 tbsp. unsalted butter in a 12" ovenproof skillet over high heat. Add dumplings; cook, stirring, until lightly browned, 6-8 minutes. Meanwhile, heat broiler; put rack 5" from heating element. Sprinkle dumplings with 1 cup grated emmentaler cheese; broil until melted, abut 2 minutes.