Herbed Spaetzle

1. 1

   Bring milk and 4 thyme sprigs to a boil in a small saucepan.

2. 2

   Remove from heat.

3. 3

   Discard thyme.

4. 4

   Transfer milk to a blender; add parsley, thyme leaves, and eggs.

5. 5

   Blend until combined.

6. 6

   Whisk flour and 1 1/2 teaspoons salt in a medium bowl.

7. 7

   Gradually whisk in milk mixture until smooth.

8. 8

   Bring a medium saucepan of salted water to a boil.

9. 9

   Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water.

10. 10

    Cook until spaetzle float to top, 1 to 2 minutes.

11. 11

    Using a slotted spoon, transfer to an ice-water bath.

12. 12

    Drain.

13. 13

    Melt butter in a medium nonstick skillet over medium-high heat.

14. 14

    Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes.

15. 15

    Transfer to a bowl.

16. 16

    Repeat.

17. 17

    Season with salt and pepper.

18. 18

    Garnish with remaining thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.