Baked Fall Spatzle Recipe

I absolutely love this recipe because it perfectly melds comfort and sophistication—like, who knew spätzle could be so fancy? The combination of gooey Gruyère, crispy bacon bits, and aromatic nutmeg makes every bite feel like a warm hug from a talented gourmet chef!

When the air grows crisp and the leaves turn color, I relish making comforting, warm dishes like Baked Fall Spätzle. This recipe combines the nutty, deep flavor of Gruyère cheese with the warm, subtle notes of nutmeg, all harmonized with the flavor of crumbled bacon.

It is rich, it is hearty, and it is perfect for those afternoons and evenings when you want a cozy, warm fall dish that will stick to your ribs.

Ingredients

The main ingredient for spätzle is flour, which provides carbohydrates and form.

Eggs contain a wealth of protein that adds richness and assists in binding the dough.

Moisture is contributed by milk, leading to a spätzle that is tender and has a creamy texture.

The Gruyère or Swiss cheese: Provides a nutty, savory taste and a creamy melt.

Sautéed onions impart a whisper of sweetness and a depth of flavor that is hard to beat.

Bacon: Imparts a flavor that is smoky and savory, with a satisfying crispness.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 3/4 cup milk
• 1 tablespoon unsalted butter, melted
• 1 tablespoon chopped fresh parsley (optional)
• 1 cup grated Gruyère or Swiss cheese
• 1/2 cup finely chopped onions
• 1/2 cup cooked bacon, crumbled
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground paprika (optional for garnish)

Instructions

1. Set your oven to 350°F (175°C). Use a little olive oil or butter to coat a baking dish.

2. In a big bowl, mix the flour, salt, and nutmeg. Make a well in the middle.

3. In a separate bowl, combine the eggs and milk. Pour the mixture into the well of dry ingredients and stir it all up until you get a smooth batter.

4. In a big pot, bring salted water to a boil. Then, using either a spätzle maker or a colander, push small amounts of batter through the holes and into the boiling water below. Cover and cook until the dumplings float to the surface—around 2 to 3 minutes. Remove with a slotted spoon and allow to drain.

5. In a saucepan, warm the olive oil over a medium flame. Toss in the onions and sauté them until soft and clear.

6. In a large mixing bowl, combine the cooked spätzle, the sautéed onions, the drained crumbled bacon, and the grated cheese. Stir in the melted butter and season with black pepper to taste.

7. Pour the combination into the ready baking dish. If you want to, you can top it with extra cheese before baking.

8. In the oven that has been heated to the proper temperature, bake for 20-25 minutes, or until the top is golden and bubbly.

9. Take it from the oven and allow it to cool for several minutes. Dust it with finely minced fresh parsley, and if you’re feeling particularly fancy, a light sprinkle of paprika.

10. Enjoy this autumn spätzle dish warm! It is a delightful combination of flavors and textures: nutty, brown-buttered spätzle; earthy roasted mushrooms; sharp, tangy cheese; and crunchy fried onions.

Equipment Needed

1. Oven
2. Baking dish
3. Brush or paper towel for coating baking dish
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Spätzle maker or colander
9. Large pot
10. Slotted spoon
11. Saucepan
12. Wooden spoon or spatula for stirring
13. Knife
14. Cutting board
15. Spoon or spatula for mixing
16. Grater for cheese

FAQ

• Q: Can I make this recipe gluten-free?You can replace the all-purpose flour with a gluten-free flour blend at a 1:1 ratio.
• Q: What can I use instead of Gruyère cheese?If Gruyère is not available, then Swiss cheese or Emmental are great alternatives.
• Q: Can I prepare the spätzle batter ahead of time?A: Yes, the batter can be prepared up to a day in advance and kept in the refrigerator.
• Q: How do I cook the spätzle if I don’t have a spätzle maker?A: The batter can be pushed through a colander with large holes into a pot of boiling water. The spatula is used for this purpose.
• Q: Is there a vegetarian option for the bacon?A: To keep it vegetarian, you can skip the bacon or use a plant-based alternative.
• Q: How do I store leftovers?A: In an airtight container, this can be kept in the refrig­era­tor for up to 3 days, and it will be just as tasty when you serve it after reheating in the oven or on the rangetop.
• Q: Can I use dried parsley instead of fresh?A: Yes, you can use dried parsley, but you should use less of it since it is much more concentrated in flavor.

Substitutions and Variations

– All-purpose flour: swap it for whole wheat flour if you want a nuttier flavor or a blend of gluten-free flours for a gluten-free option.
– Milk: use almond milk or oat milk in place of traditional milk for a dairy-free version.
– Gruyère or Swiss cheese: substitute with Cheddar or Emmental cheese for a different flavor profile.
Bacon that has been cooked: use turkey bacon instead, or for a vegetarian option, leave it out and use smoked tempeh for a comparable flavor profile—that is, if you want it smoky.
– Olive oil: replace with any vegetable oil or avocado oil for a neutral taste.

Pro Tips

1. Rest the Batter After mixing the spätzle batter, let it rest for about 15-20 minutes. This allows the gluten in the flour to relax, resulting in a more tender spätzle.

2. Cheese Variety While Gruyère or Swiss cheese work wonderfully, consider trying a blend with a sharper cheese like cheddar for a more pronounced flavor profile.

3. Customize with Veggies Add some sautéed mushrooms or spinach to the onion and bacon mixture for an extra layer of flavor and a nutritious boost.

4. Crisp Up the Spätzle Before baking, you can sauté the boiled spätzle in a little butter until lightly golden for added texture and flavor.

5. Flavoring the Water Add a pinch of nutmeg or chicken bouillon to the boiling water when cooking the spätzle to infuse it with more flavor.