ricotta spaetzle

barely adapted from The Kitchn

serves four

The ingredients for this spaetzle are very similar to Bittman’s ricotta gnocchi, minus the Parmesan cheese. Same goes for preparing the batter and the cooking method. The real difference lies in the size of the finished product. Ricotta gnocchi are rather large, while spaetzle are meant to be very small nubs. The traditional technique for forming them is to push bits of dough through a colander. I went with the suggestion on The Kitchn and used a spoon, but opted for a demitasse one, to keep them smaller and more uniform in size.

1/2 cup (120 grams) fresh ricotta

2 large eggs

pinch of salt

1 cup (150 grams) flour

Butter and fresh chopped herbs, optional

Bring a large pot of water to a boil.

In a medium bowl, whisk together the flour and salt. In a separate bowl, beat the eggs and ricotta together with a fork until combined. Pour the egg mixture over the flour and stir with a fork until just combined. It will form a thick, sticky batter.

Using the tip of an espresso spoon, scoop a bit of batter and use another spoon to push it off into the boiling water. Repeat, working quickly, until a layer of spaetzle bob up to the top of the top (you will need to do this in batches). Let the spaetzle cook for 2 to 3 minutes (remove one to taste test for doneness).

Toss with butter and fresh chopped herbs or serve as an accompaniment to stew.