Recipes and Recipe Ideas

The following is a collection of some of our favorite recipes using our Spätzle.  Enjoy

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Spätzle with Mushroom Cream Sauce

1 pint of mushrooms sliced
1 White Onion diced
2 tablespoons butter
1 tbsp Flour (gluten free flour if desired)
1 1/2 cups Beef Broth
¼ cup cream or half & half
2 tbsp chopped Parsley
Salt and Black Pepper to taste
1 Tbsp butter
1 12 oz package Vermont Spätzle Company Spätzle


In a large skillet, melt butter over medium heat and add the onions. Add the mushrooms and sauté until onions and mushrooms are soft. Season with salt and pepper. Sprinkle flour onto the onions & mushrooms. Cook for 1 minute. Stir in broth and simmer for 5 minutes.

Melt butter in a sauté pan and sauté spätzle according to package directions or until desired crispness.

Add the cream and simmer on low for about 5 minutes until it thickens. Add chopped parsley. Add spätzle to mushroom cream sauce or top spätzle with mushroom cream sauce on serving plate. Sprinkle with more parsley if desired and serve immediately. Serves 2-3

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Spätzle Corn Chowder

½ pound bacon cut up
1 medium onion chopped
2 celery stalks chopped
2 Tablespoons all purpose flour (gluten free if desired)
4 cups milk
1/8 tsp pepper or to taste
2 cans cream style corn
1 Tbsp butter
1 12 oz package Vermont Spätzle Company Spätzle
1 Tbsp Chopped fresh parsley


In a 4 qt saucepan cook bacon over medium heat stirring until crisp.. drain bacon on paper towels, set aside. Drain all but 3 Tbsp of bacon fat in pan. Save the rest in a container in your fridge, this is liquid gold!

Cook onion and celery in bacon fat over medium heat stirring occasionally until tender. Stir in flour. Cook over medium heat stirring constantly for 1 minute.

Gradually stir in milk. Heat to boiling stirring constantly. Stir in pepper and creamed corn. Reduce to low and simmer gently.

Melt butter in a sauté pan and sauté spätzle according to package directions or to your desired crispness. 

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Spätzle with Roasted Butternut Squash, Sage and Parmesan Cheese

1 butternut squash peeled and diced or cubed in 1 inch pieces
2-3 Tbsp olive oil
Salt & pepper
1 12 oz package of VT Spätzle Co spätzle
1 Tbsp butter & 1 Tbsp olive oil
2 cloves of minced garlic
8 fresh sage leaves thinly sliced or ½ tsp dried sage leaves
¼ cup Parmesan cheese shaved or grated
Salt and pepper to taste


Preheat oven at 400 degrees. Peel and dice butternut squash. Toss with olive oil, salt & pepper to taste. Roast butternut squash for 40 minutes turning once halfway through and roast until lightly browned and tender. Set aside.

In a sauté pan melt butter and olive and sauté spätzle for 5 minutes or until desired doneness. Add garlic and sauté with the spätzle for 2 minutes. Add roasted butternut squash. Add sage leaves and sauté for 3 minutes. Season with salt & pepper to taste. Mix in the parmesan cheese.

Serve immediately and garnish with a couple sage leaves & additional parmesan cheese. Serves 4-6

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Spätzle “Mac” and cheese...Done two ways

Quick pan Spätzle “Mac” & Cheese                                                                        

1 Package Vermont Spätzle Company Spätzle
1 Tablespoon Butter
1 Cup Shredded Cheddar, Swiss Or Gouda Cheese
¼ Cup Milk Or Half & Half



In a frying pan melt the butter and sauté spätzle according to package directions. Add shredded cheese & milk or cream. Stir until cheese has melted. Serve immediately. Serves 2-3

Baked spätzle “Mac” & Cheese

3 12 oz packages Vermont Spätzle Company Spätzle or 2 lb Family Pack
6 tablespoons butter divided
4 tablespoons all purpose flour (gluten free if desired)
2 1/2 cups milk
¼ tsp onion powder
¾ tsp dried mustard
1⁄2teaspoon kosher salt
Freshly ground black pepper, to taste
2 ½ cups shredded good quality cheddar, Swiss or Gouda cheese divided
½ - 1 cup Italian flavored breadcrumbs (gluten free if desired)
1 tablespoon butter to dot breadcrumbs



Preheat oven to 400°F. In a large frying pan melt 2 tablespoons of butter and sauté the spätzle according to package directions; set aside.

In a large saucepan melt 4 tablespoons of butter and add flour mixed with onion powder, dried mustard salt and pepper, using a whisk to stir until well blended. Pour milk in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add 2 cups of shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Add spätzle to the saucepan and toss to coat with the cheese sauce. Transfer spätzle with cheese sauce to a buttered baking dish.  Sprinkle with ½ cup of shredded cheese & breadcrumbs. Dot with butter. Bake 20-30 minutes until the top is golden brown. Serves 8



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