Spätzle with sage butter, Parmesan, and toasted hazelnuts from Food52

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Notes about this recipe

  • Eat Your Books

    Can substitute ghee for butter.

  • Rutabaga on April 07, 2015

    This is a scrumptious way to prepare spaetzle. Let the butter turn deep brown for the best flavor. I used he large holes on my ricer to squeeze out the spaetzle after finding the colander to be not very effective. The ricer is very messy, and the spaetzle were on the large side, but I found that wasn't a problem for this dish. The nuts and crispy sage add great crunch and sophistication. This is definitely a recipe I will make again, especially since I usually have all the ingredients on hand. I made the batter the night before and used only one extra large egg (my last one), slightly decreasing the amount of flour to compensate. It still turned out great, and came together quickly enough for a weeknight dinner. Finally, while the butter doubtlessly makes the dish, the recipe called for one cup! I used a half cup, and found that to be more than enough. Next time, I would probably use six tablespoons.

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