Ricotta Thyme Spaetzle

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Excellent recipe. My only gripe is this is time consuming.

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I used this recipe from Claire's "5 Ingredient Fix" Cookbook. The dough flavoring turned out deliciously! I've made this twice...but an inexpensive spaetzle maker used this time worked MUCH better than the recommended colander trick I tried last time. Her book's recipe called for only 3 TBSP water, so the dough was thick, but easily handled by spaetzle maker. I left the spaetzle in the skillet a bit longer than just tossing, as I like a little barely-fried touch to the surface of my spaetzle.

I had a block of swiss on-hand, so I shredded a little into the bowl and tossed that with the hot spaetzle to make it slightly like a Käse-Spätzle! Not too much cheese so as to overtake the flavor, just enough to compliment. My husband LOVED this!

This time, I also used Egg Beaters in place of eggs and part-skim ricotta instead of whole milk, and it turned out just fine. I will likely make it that way again, as it does save a tad bit on cholesterol and calories without sacrificing the flavor.

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Thank Claire, for showing me how easy it is to make one of my favorite side dishes! The browned butter at the end was inspired. It took a littler muscle to push the batter through the colander holes, but that's what I have a sous chef (aka hubby for.

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This is my second time making this. My grandmother was german and used to make these alot when I was a kid. She would make all varieties of spaetzles. I really like this recipe. If done right they are awesome. It inspired me to get the family recipe from my mom and start playing with all the different things you can do with spaetzles. So thank you:

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Delicious! I tried this yesterday, despite the reviews that says it's bland. I'm glad I did. It was delicious. The holes in my collander were a bit too small, but I was able to find a deep-fry basket in my cupboard that worked perfectly. I had to add a bit more salt at the end, but it was wonderful...the perfect side dish for the pork roast.

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We enjoyed this twist on spaetzle; had never made it with ricotta, but will definitely make it again.

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Loved this version of spaetzle. This is the easiest way to make homemade "pasta" that I know. I have never incorporated ricotta cheese into my spaetzle, but this ingredient created a moist and silky texture. One theme I noticed throughout this episode was her emphasis on salt and would agree that you do need to use a lot to achieve the right level of flavor. This is only bland if you don't season it correctly.

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fabulous! so quick and tasty - a perfect side dish. if you salt the spaetzle enough and aren't afraid to brown the butter, it is not bland at all. i did just add water until it was the correct texture (pancake batter so it went through my strainer easily. i also sauteed the spaetzel in the browned butter sauce to give that really nice texture.

i added a sprinkle of parm for my first helping, and that was good, but i added just a smidgen of good balsamic vinegar to the plate below my second helping and tossed - PERFECTION! the acid cuts through the fat of the browned butter very well and gives the flavor profile a nice complexity.

i'm going to serve my leftovers tomorrow with a roasted pork tenderloin and some brussel sprouts for a perfect meal. the suggestion by the other reviewer to include panchetta sounds wonderful! maybe i'll use that tomorrow too!

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I'm making this tonight with Panchetta instead of bacon or butter. I picked up some aged Provalone and Parmigiano Riggiano to toss in as well. Going to go well with the schnitzel!

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I made this recipe from Claire's book (5 Ingredient Fix and loved it. This spaetzle my husband commented on unsolicited that he liked better than another recipe w/o ricotta. The ricotta made them very delicate and tender. The book uses only 3 Tbs. water, but other than that, they're identical. I swapped out the thyme for chopped sage in the same amt, so use whatever herbs you want. Sometimes I leave out herbs altogether. I have both a food mill and a little spaetzle gizmo you can buy online at kitchen stores...dough should be very thick. If you only have a colander, be prepared to get very annoyed making this, the holes are too small. The right tools help! I sometimes make a large batch of this and freeze for later meals. They take a minute to make and boil up in seconds. For extra flavor, add more melted butter or salt or parmesan cheese, simple to fix. A must have recipe.