Simple Sage Browned Butter Spaetzle
I thought it might be fun to do a little Oktoberfest inspired meal that included simple Sage Brown Butter Spaetzle dumplings.
Ingredients
- 1 cup flour
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. nutmeg
- 2 Lg. eggs
- 1/4 cup milk
- 3 Tablespoons butter
- 6 fresh sage leaves
Instructions
- In large bowl, combine the flour, salt, pepper, and nutmeg.
- In another small mixing bowl whisk the eggs and milk together.
- Make a well in the center of the dry ingredients and pour in the egg-milk mixture.
- Gradually draw in the flour from the sides and combine well: the dough should be smooth and thick.
- Let the dough rest for 10 - 15 minutes.
- Bring 3 quarts of salted water to boil in a large pot, then reduce to simmer.
- To form the spaetzle, hold a large holed colander or spaetzle lid over the simmering water and push the dough through the holes with a spatula.
- Do this in batches so you don't overcrowd the pot. Cook for 3-4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking.
- Drain the spaetzle in a colander and rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the sage leaves, sauteing until butter begins to turn golden brown.
- Add spaetzle and toss to coat, cooking for 1-2 minutes.
- Season with salt & pepper before serving.
- Garnish with crispy sage leaves.