High Protein Käsespätzle - German Cheese Spaetzle

The sauce was the staple here so delicious

The sauce was really good. I was going to serve it with peas and broccoli on the side but there seemed to be so much sauce to dumplings that I ended up mixing them together. The overall taste was good but I think next time I will use half chickpea flour and half white spelt flour.

This recipe was okay, but it felt like it was lacking just a little sumthin sumthin. Also, my noodle dough/batter turned out much thicker than pictured. Mine was more like a bread dough than a batter, so squeezing it out of the piping bag took a looong time, and I didn’t get the really little noodles like shown. I used all purpose flour instead of chickpea flour, so maybe that’s why mine was thicker? This admittedly could also be why I felt like it was a little bland. Perhaps I’ll try again one day!

PUL Team - Jan. 3, 2025, 2:29 a.m.

Hi Melissa, thanks for the thoughtful feedback! Using all-purpose flour could explain the thicker dough and milder flavour, chickpea flour adds both texture and a slightly nutty taste. If you give it another try, feel free to add a pinch of spices or herbs to the batter if desired too 🤗✨

The source is incredible! However the other part of the recipe did not work out unfortunately.

Looked kind of weird and blend at first sight, I was really surprised the noodles worked out so well and easy in the end 😅 Doubled the onions ☺️ Such a great combination all together!

Prepared the sauce and onions but instead of making the Spätzle I served it with pasta. Would probably make it again!

I really loved the sauce!
I didn’t make everything according to the recipe because while I live in the US now, my dad is from southern Germany, makes the best Spätzle and even brought me a Spätzle press when he was visiting once. So I made his recipe for the noodles and obviously having a press made it super easy so I can’t say much about this part of the recipe.
I did only use half the nutritional yeast for the sauce and instead added a pack of shredded cheese and it was delicious! Even better and cheesier the next day and pretty close to what I know from when I was young!

PUL Team - Oct. 23, 2024, 5:07 p.m.

Hey Mairi, aw thanks for taking the time to share your experience with the recipe and personal connection 🥰 we're so happy it was enjoyed and love that you could use the spätzle press 🙌

I just made it with the updated recipe and really liked it ! And the process was easy.
I didn’t have enough chickpea flour so I used half regular flour, which might be even better for taste ? I’ll try the full chickpea next time.

PUL Team - Oct. 6, 2024, 9:43 p.m.

We're thrilled to hear you enjoyed the updated recipe, Stéphanie! Mixing in regular flour sounds like a delicious twist as well 🫶

🌟 RECIPE UPDATE: To improve the recipe, we've updated our approach for the sauce and noodles. We’ve suggested an easier method to make the noodles and added a new caramelized onion topping. Originally, we used cauliflower in the sauce and canned beans in the noodles, which required extra straining, making the recipe longer and more complicated. The updated version is simpler and has a more balanced flavour. We hope you enjoy it! 💛 xo, Sadia (4 Oct 2024)

Made it with an actual Spätzle/Knöpfle scraper (which I have to make my own vegan flour based Spätzle) and they came out well! Not as firm as flour dough Knöpfe usually do for me, but well! I did also use rice flour as a base.

The sauce was quite nice, and a good vegan approximation of the original dish. Omitting the classic caramelised onions in the recipe is a crime, though! ;) They added so much more typical Spätzle flavour.

PUL Team - Oct. 4, 2024, 4:25 p.m.

Hi Sarah! Thanks for the feedback! We’ve just updated the recipe to include caramelized onions as well. We hope you enjoy this new version even more!

Yeah I agree with other reviewers here - not the best recipe. Noodles process is so not worth the end result, and idk maybe I did too many chickpeas flour frittatas from here at some point, but now I have this aversion to its smell - it has very dominant flavor and smell this flour. I’ll be taking the sauce for just some GF pasta (like corn penne I think would work). And I also modified the sauce to have smoked tofu instead of silken and it added nice depth to it. Ah and the last bit: I followed the measurements here, but imo the ratio pasta to sauce was not right - it was basically drowning in sauce with too little noodles

PUL Team - Sept. 28, 2024, 5:38 p.m.

HI Sonia, thanks for adding your feedback. It sounds like we need to revisit this recipe and make some adjustments. Hope you'll give it another try once we have improved it!

sonia - Sept. 29, 2024, 9:33 p.m.

Ah ofc! I love this app, been cooking ur recipes for like 6y now, so I’d give it another go if u have ideas how to make the high protein noodles easier to put together. the sauce is definitely going to be on repeat with store bought corn pasta for me, so thx!

PUL Team - Oct. 4, 2024, 4:24 p.m.

Hey Sonia, just popping in to let you know we've updated the recipe! Thanks so much for your love with our app, and thanks for taking the time to share your thoughts. It's comments like yours that help us improve the recipes we share, so thank you!

It all worked ( used the snipped bag technique) which was fun, and it tasted quite nice, but not amazing for the effort and all of the dirty pans / bowls / blender /sieves 😂. A recipe for when you’ve got a bit of time and an empty dishwasher. Made sure you salt the dough well and not too much white vinegar in the sauce.

PUL Team - Sept. 16, 2024, 7:55 p.m.

Hi Louise, thanks for your review! For the smoothest texture, this recipe does involve a lot of love. The sieve steps can be skipped to save time (and dishes), although the sauce and noodles might have some chunks of cauliflower and beans in them.

PUL Team - Oct. 4, 2024, 4:23 p.m.

Hi Louise! Thanks again for taking the time to share your thoughts! We've just updated the recipe to include the snipped bag technique as well, but we've removed the cauliflower and beans to simplify the process. We also added caramelized onion as a delicious topping! We hope you enjoy the new version - and thanks so much for helping us improve our recipes!

louise - Oct. 4, 2024, 4:36 p.m.

Love the fact you continually revise yr recipes and listen to yr fans 🤩 Will put this new recipe on my list for next week 😂

Wasn't the best one... the sauce was great! Delicious and nutritious!
The noodle process didn't work for me... the steam from the boiling water made the batter clump on the underside of the spoon, and it just turned into a gloomy mess. But the sauce was wonderful!

PUL Team - Sept. 11, 2024, 3:14 p.m.

Hey Debbie, we're so glad you enjoyed the sauce, although we're sad to hear about the noodles! Out of curiosity, did you weigh the chickpea flour and tapioca starch or change the type of bean? This batter is best when it's smooth, similar to a cake batter, but not so runny that it dissolves in the boiling water. If the batter is too thick it does clump. We would suggest adding a bit more plant-milk to the batter or squeezing a thicker batter from a piping bag instead of pressing it through a ladle. We hope you love our other recipes more 🫶✨

PUL Team - Oct. 4, 2024, 4:21 p.m.

Hi Debbie, just following up to thank you for your feedback on the recipe. We’ve made some improvements to the noodle process to help with the flow and flavour of the Spaetzle (no more spoon needed!). We hope you enjoy the updated version more if you give it a go!