When the weather gets cold here in Stuttgart, I crave something cozy, comforting, and easy to make in my small kitchen. On a chilly day off, I finally tried making one of Germany’s most beloved comfort foods, Spätzle. These soft, noodle-like dumplings are simple, satisfying, and super adaptable, perfect for a family meal or a solo comfort dish.

Inspired by Chef John from Food Wishes and my time living in Germany, this is my version of spätzle: buttery, garlicky, and finished with Parmesan and a handful of sautéed kale for a little added goodness. I first made this dish for my son and me on a slow weekday, and it was a hit! I’ve added a few tips, tricks, and ingredient swaps based on my experience as a mom cooking in my German kitchen.

German Spätzle with Garlic Butter Sauce

This cozy noodle-dumpling hybrid is one of Germany’s most comforting dishes, and I finally made it from scratch! With simple ingredients and a buttery garlic sauce, this recipe is perfect for chilly days. I even added kale and Parmesan for an extra twist.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Ingredients Method Notes

Ingredients

  

Spätzle Ingredients:

• ½ cup all-purpose flour plus more as needed
• 1 large egg
• 1 tablespoons plain yogurt or sour cream
• ½ teaspoon kosher salt
• 1 pinch cayenne pepper or black pepper
• Water or milk to adjust consistency

🧄 Garlic Butter Sauce:

• 4 tablespoons butter
• ½ teaspoon salt or to taste
• ½ teaspoon minced garlic
• 2 tablespoons grated Parmesan cheese
• Optional: chopped kale for extra greens
• Optional: green onions for garnish

Method

 

1. In a mixing bowl, whisk together flour, egg, yogurt, salt, and cayenne/black pepper. The batter should drip slowly off your whisk, resembling thick pancake batter. Add more flour if it’s too thin, or a splash of milk/water if too thick.
2. Bring a pot of salted water to a low boil (medium-high heat). Using a slotted spoon, cheese grater, or spätzle maker, press spoonfuls of batter into the water. The spätzle is done when the noodles float to the surface (about 2–3 minutes). Remove with a slotted spoon and repeat until all the batter is used.
3. In a large pan, melt the butter over medium heat. Add the minced garlic and salt. Let the garlic cook until fragrant (about 1 minute). Add your spätzle noodles to the pan and gently toss to coat in the butter sauce.

Notes

Optional: Add chopped kale and cook for a few more minutes until wilted. Finish with a sprinkle of Parmesan and green onions.