Kasespatzle (garlic Dumplings With Emmentaler)

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 whole heads of garlic
• 2 tablespoons olive oil
• 1/2 cup milk
• 1/4 cup finely chopped italian parsley
• 1/4 cup finely chopped basil leaves
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon kosher salt
• 3 eggs, beaten
• 2 cups all-purpose flour
• 1 cup grated emmenthaler cheese

Recipe

• 1 heat oven to 450 degrees.
• 2 halve heads of garlic crosswise with a knife and brush with olive oil; wrap in foil. roast until soft, 1 hour. let cool and squeeze roasted garlic cloves from their skins into a bowl; mash with a fork to a paste.
• 3 add milk, parsley, basil, melted butter, salt, and eggs, and stir until smooth.
• 4 put flour into a large bowl, forming a well in the center. slowly pour in the garlic milk mixture, stirring with a fork to form a smooth batter.
• 5 bring a 5 quart saucepan of salted water to boil over high heat. working in batches, scrape batter through the holes of a pierced spatula or spatzle maker into water. cook until dumplings rise to the surface, about 1 minute.
• 6 using a slotted spoon, transfer dumplings to a baking sheet. heat 4 tbsp unsalted butter in a 12" ovenproof skillet over high heat. add dumplings; cook, stirring, until lightly browned, 6-8 minutes.
• 7 meanwhile, heat broiler; put rack 5" from heating element.
• 8 sprinkle dumplings with emmentaler cheese; broil until melted, about 2 minutes.