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Chive Spaetzle 03:32

Ori Menashe

A different take on gnocchi.

Chive Spaetzle 03:32

Ori Menashe

A different take on gnocchi.

Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Combine the eggs, milk, salt, pepper, chives, and Parmesan in a large bowl and whisk together. The consistency should be thick and have some elasticity. 00:13

  2. 2. Bring a pot of water to a boil and add salt. Set the spaetzle maker on top of the pot and pour the batter into the reservoir. Slide the reservoir back and fourth, and the small pieces of dough will naturally fall into the water. When the water reaches a boil, cook the spaetzle for 20 seconds, then remove them from the water with a spider strainer. 00:49

  3. 3. As the gnocchi are cooking, prep a large bowl of ice water. Once the gnocchi are ready, spoon them with the spider strainer into the ice water. After they have been shocked, remove the ice and drain the water, then lightly pat the gnocchi with a towel to dry. Add the olive oil and mix. 01:39

  4. 4. Bring a sauté pan to medium-high heat. With the back of your knife, crush one clove of garlic. Add the garlic and thyme to the pan, along with the grape seed oil and one cup of the gnocchi. 02:07

  5. 5. Add butter to the pan, then remove the garlic and thyme. Continue cooking the gnocchi until they are slightly crispy. 02:28

  6. 6. Add the vegetable stock, butter, salt and pepper. Cook this for another five minutes. Take the pan off the heat and add the Parmesan cheese. 02:55

What You'll Need


- Spaetzle maker 
- Pot
- Sauté pan 
- Large bowl
- Whisk
- Tongs
- Ladle
- Spider strainer 
- Chef's knife
- Cutting board



- Eggs (4) 
- Milk (3/4 cup) 
- Kosher salt (1 teaspoon) 
- Pepper (1/2 teaspoon) 
- Chives, minced (1/4 cup) 
- Parmesan cheese, grated (1/2 cup) 


- Olive oil (1 tablespoon) 
- Garlic (1 clove) 
- Thyme (1 sprig) 
- Grape seed oil (1 tablespoon) 
- Butter (2 tablespoons, divided)
- Vegetable stock (1 1/2 ounces) 
- Salt (1 teaspoon) 
- Pepper (1/2 teaspoon) 
- Parmesan cheese, grated (1 tablespoons)

Chef Notes

Spaetzle are tiny egg noodles or dumplings originating in Germany, Austria, and Switzerland.

You can find a spaetzle maker at most home stores, online, or speciality kitchen stores. 

Spider strainers and skimmers are shallow, wire-mesh baskets used to help remove hot food from a liquid.

Adding oil to wet gnocchi causes them to stick, so wait until they have dried before adding oil. 


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