AI-generated photo.
German · Iconic, Swabia · Germany
Cheese spaetzle
Also called Käsespätzle
Cheese spaetzle (Käsespätzle), a Swabia plate from Germany.
Pai editors’ mark 5 / 5
Plan, list, and collections
Cheese spaetzle is cooked in Swabia as its own plate, not as a copy of a restaurant menu. Scrape a soft batter into boiling water, then toss the dumplings with browned onion and melted cheese. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
65
Health score
Rich, enjoy occasionally
Indulgent
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 17%
- Carbs 46%
- Fat 37%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 19.4 g, under the 25 g mark.
Watch · Low sodium
About 551 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- All-purpose flour218 kcal
- Gruyère124 kcal
- Unsalted butter45 kcal
- Egg36 kcal
- Yellow onion15 kcal
- Whole milk12 kcal
Glycemic load
Estimated glycemic load for this count: 37.4. The bands come from the ingredient table.
Portion
One serving, as written, is about 452 kcal.
Allergens. Egg, Gluten, Milk, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 452 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 452 kcal | 23% |
| Protein | 19.4 g | 39% |
| Carbohydrate | 51 g | 19% |
| Fiber | 2.3 g | 8% |
| Total sugars | 3.3 g | 7% |
| Fat | 18.5 g | 24% |
| Saturated fat | 10.2 g | 51% |
| Cholesterol | 142 mg | 47% |
| Sodium | 551 mg | 24% |
| Potassium | 214 mg | 5% |
| Calcium | 362 mg | 28% |
| Iron | 3.4 mg | 19% |
| Magnesium | 34 mg | 8% |
| Zinc | 2.1 mg | 19% |
| Vitamin A | 170 mcg | 19% |
| Vitamin C | 4.2 mg | 5% |
| Vitamin D | 0.9 mcg | 5% |
| Vitamin E | 0.6 mg | 4% |
| Vitamin K | 2 mcg | 2% |
| Thiamin (B1) | 0.5 mg | 44% |
| Riboflavin (B2) | 0.5 mg | 42% |
| Niacin (B3) | 3.7 mg | 23% |
| Vitamin B6 | 0.2 mg | 9% |
| Folate | 132 mcg | 33% |
| Vitamin B12 | 0.8 mcg | 34% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Saturated fat is moderate to high. Worth noticing if cholesterol is on your mind.
- This is a pleasure plate. The Indulgent mark is honest, not a scolding.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Large pot
- Scale
- Colander
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
All-purpose flour1.8 cups240 g
Egg2 eggs100 g
Whole milk0.33 cup78 ml
Gruyère1 cup120 g
Yellow onion1 onion150 g
Unsalted butter2 tbsp25 g
Nutmeg0.25 tsp1 g
Kosher salt0.5 tsp3 g
Lychee1 tbsp8 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Cheese spaetzle. Heat to a rolling boil at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh all-purpose flour, egg, whole milk, gruyère, yellow onion, unsalted butter, nutmeg, kosher salt, lychee. Cheese spaetzle is cooked in Swabia as its own plate, not as a copy of a restaurant menu. Scrape a soft batter into boiling water, then toss the dumplings with browned onion and melted cheese. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Cheese spaetzle is cooked in germany. Also called Käsespätzle. Potatoes are done when a knife enters with almost no resistance.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Cheese spaetzle, until the edges take a little color. Boil only the starch. The sauce belongs in a second pan.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Cheese spaetzle at a rolling boil at 212°F / 100°C. Start checking at 17 minutes. Cheese spaetzle is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
Boil 17 min
- 🇩🇪 GermanyWestern Europeicon-germany-cheese-spaetzle-step-4
Cheese spaetzle, step 5
Step 5 · Cheese spaetzle
5Check the center of Cheese spaetzle, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇩🇪 GermanyWestern Europeicon-germany-cheese-spaetzle-step-5
Cheese spaetzle, step 6
Step 6 · Rest 5 min
6Rest Cheese spaetzle for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in germany, with the sauce or garnish that belongs to it. Film Cheese spaetzle in this shot order and no other: a blender lid held down for the puree; aromatics softening without color; the slice or ladle hitting a warm plate; a cooling rack and a waiting towel. Slate words for the editor: nappe, emberfold, twilight, jasper, yarrow, nutmeg, flake, anchor, patina, flint.
Rest 5 min
How you know it is done
Cheese spaetzle is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
If it goes wrong
- Cheese spaetzle looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Cheese spaetzle turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Cheese spaetzle, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Cheese spaetzle is one of the plates people ask for by name from Swabia.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Scrape a soft batter into boiling water, then toss the dumplings with browned onion and melted cheese.
Allergens in the required list: Egg, Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.