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Nettle Spätzle Gouda Nests

Nettle Spätzle Gouda Nests

Prep Time 15 minutes
Cook Time 15 minutes
Servings 1 Dozen
Author Lora Wiley-Lennartz

Ingredients

For the Spätzle*:

  • 4 cups water
  • 1/2 cup nettle leaves I used "dead-nettles" they have no stingers
  • 1+1/2 tablespoons heavy cream
  • 1+1/2 cups all-purpose flour
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 2 tablespoons sour cream

For the Nests:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 package of active dry yeast
  • 1 cup lukewarm milk
  • 3 eggs
  • 1/4 cup clarified butter
  • 1 cup grated gouda cheese
  • 1/4 cup sour cream

Instructions

Make the Dough:

  1. In a bowl, whisk together the flour and salt.
  2. Dissolve the yeast in the lukewarm milk.
  3. Add it to the flour mixture with the eggs and knead to combine.
  4. Cover the bowl with a dishcloth and let stand in a warm place for 1 hour.

Make the nettle spätzle:

  1. Bring the water to a boil.
  2. Blanch the nettle leaves (reserving some fresh for garnish. I reserved the flowers for this purpose) in the boiling water for 1 minute. Place a layer of paper towels beside the stove.
  3. Turn off the heat and remove the nettles with a strainer or a slotted spoon. Transfer them to the paper towels and pat off the excess water.
  4. Leave the water on the stove. You will cook the spätzle in it.
  5. Puree the blanched nettles with the heavy cream. Let cool completely
  6. Place the flour, eggs, egg yolk, salt, and sour cream in a mixing bowl. Use a wooden spoon to combine everything. Alternatively, you can use your mixer fitted with the dough attachment.
  7. Add the cooled nettle puree to the dough and combine thoroughly.
  8. Add a cup of water and 1 teaspoon salt to the nettle water and bring it to a boil again.
  9. Use a spätzle press or colander with large holes to push the dough through into the water.
  10. When the späztle pops up to the top they are done, use a slotted spoon to remove them from the pot and transfer to a strainer.
  11. When all of the spätzle has been cooked and transferred to the cold water, drain the cooked spätzle into a colander and shake off the excess water. Pat dry and set aside.

Make the nests:

  1. Mix 1 +1/3 cups of the spätzle and 2/3 of the grated cheese in with the dough until everything is evenly combined.
  2. Heat the clarified butter in a large skillet. Line 2 baking sheets with parchment paper.
  3. Form nests out of the dough and fry them on each side in the skillet until they are golden brown and place them on the baking sheet.
  4. Use a teaspoon to make an impression in the middle of each to keep the next shape.
  5. Preheat the oven to 350 degrees.
  6. Brush the sour cream over the tops of the nests and sprinkle the remaining cheese over the tops.
  7. Bake the nests for 15 minutes.
  8. Remove from the oven, garnish with the reserved chopped nettles and serve.

Recipe Notes

* Note this recipe will yield more than you need for the nests. Throw some butter and grated cheese on the extra