Herbed Spaetzle

1. 1

   In a medium bowl, lightly beat the egg and egg white with 1 cup of water.

2. 2

   Stir in the flour, chives, parsley, thyme, and salt just until a sticky dough forms.

3. 3

   (The spaetzle dough can be refrigerated, covered, for up to 4 hours.)

4. 4

   Bring a large pot of salted water to a simmer.

5. 5

   Pat one-third of the dough into a 3-inch square on a small cutting board with a handle, or on the back of a square cake pan.

6. 6

   Using a moistened metal spatula or chef's knife, cut off a 1/4-inch-thick strip of dough and scrape it into the simmering water.

7. 7

   Working quickly over the pot, slice the remaining dough into the simmering water, moistening the spatula or knife if it sticks to the dough.

8. 8

   Stir the spaetzle and cook over moderate heat until the dumplings float to the surface and are just cooked through, about 2 minutes.

9. 9

   Using a slotted spoon, transfer the spaetzle to a bowl and keep warm.

10. 10

    Repeat the process with the remaining dough.

11. 11

    Add the Three-Mushroom Gravy to the cooked spaetzle and toss gently to combine.

12. 12

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.