Quark Spaetzle

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This came from another website and i adapted it for my tastes. It is a great dish to serve along side bratwurst and cabbage salad or any number of other things :) the farmer's cheese i used is a mild semi-firm cheese (not the cottage cheesey type). You can substitute gruyere or other similar swiss type cheese. The spätzle can be made ahead through step 5 (boiling); refrigerate until ready to fry.

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Steps

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Bring a large pot of water to a boil and add about 1 tsp salt.

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While water is coming up to boil , make batter.

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Whisk the quark and eggs together in a large bowl.

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Mix in the salt and nutmeg.

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Gently stir in the flour until smooth.

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Working with half of the batter at a time , push the batter through the holes of a colander into the boiling water.

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Stir and cook until the water returns to a simmer , about 45 seconds to 1 minute.

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Using a skimmer or a large slotted spoon , transfer the sptzle to another colander.

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Run cold water over them to stop the cooking.

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Set aside and once the water has returned to a boil , repeat with the rest of the dough.

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Heat a large cast-iron or non-stick skillet over medium heat.

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Add butter , melt , and then add the onions.

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Cook , stirring occasionally , about 5-8 minutes.

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Add the garlic and cook another 2 minutes.

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Raise the heat to medium-high and add the sptzle.

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Fry , stirring frequently , until the sptzle begin to turn golden , about 10 minutes.

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Ingredients

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quark, eggs, kosher salt, nutmeg, all-purpose flour, butter, onion, garlic cloves, farmer cheese, ground black pepper