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Mustard Gruyere Herbed Spaetzle

Find a fork (or realistically a shovel) to enjoy the soft texture and lightly tart flavor of this dish.

Active Time: 15 Minutes

Total Time: 45 Minutes

Servings: 4


  • Kosher salt
  • 1 ½ cups all-purpose flour
  • Freshly ground pepper
  • Pinch of freshly grated nutmeg
  • ½ cup sour cream
  • ½ cup seltzer
  • 2 large eggs
  • 2 tablespoons + 2 teaspoons chopped fresh dill and/or parsley
  • 1 tablespoon Plochman’s® Mild Yellow Mustard
  • ½ tablespoon Plochman’s® Stone Ground Craft Mustard
  • 1 tablespoon + 1 teaspoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • Garnish fresh dill and/or parsley + shredded Gruyere


  1. Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustards in another bowl, then stir into the flour mixture.
  2. Fill a large bowl with ice water. Working over the simmering water, place about 1 cup of dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons of olive oil.
  3. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Garnish with herbs and cheese. Repeat with the remaining butter, oil and spaetzle.