CREOLE CREAM CHEESE SPAETZLE

Creole Cream Cheese Spaetzle image

Yield makes 6 to 8 servings

Number Of Ingredients 6

1 pound flour (about 3 cups)
1 pound Creole cream cheese
4 eggs
1/4 cup chopped fresh herbs (such as parsley, thyme, or chives)
Salt and pepper
Olive oil or butter, to sauté

Steps:

Place the flour in a bowl and stir in the Creole cream cheese. Whisk in the eggs, one at a time, until you have a smooth batter. (If you still have too many lumps, you can strain the batter through a fine sieve.) Stir in the herbs and season with salt and pepper.
Bring a large pot of salted water to a boil. Select a colander with fairly large holes (about 1/4 inch). Pour in about a third of the batter and, with a plastic spatula, scrape the batter through the holes into the simmering water. The spaetzle will rise to the surface when they are ready, in about 3 minutes. Let them simmer on the surface for another 30 seconds or so, then use a slotted spoon or strainer to transfer them to a bowl of ice water. Repeat the process with the remaining batter.
To reserve the spaetzle until serving, drain them and toss with a little oil, then store them in a covered container (don't pack too tightly) and refrigerate until needed.
To serve, sauté the spaetzle in a hot nonstick skillet, with a little olive oil or butter, until they are lightly browned and crusty.