Lectin Free Cheese Dumplings ("Spätzle")

Jan 14
1 min read

Cheese spätzle is one of the most beloved comfort dishes in Austrian and Alpine cuisine. Warm, filling, and deeply satisfying, it brings together soft dumplings, melted cheese, and golden onions in a way that feels both rustic and indulgent. This lectin-free version stays true to the soul of the classic while using clean, carefully chosen ingredients. The spätzle are tender and mild, allowing the cheese to shine, while the crispy onions add depth and texture. Simple to prepare yet rich in flavor, this recipe is perfect for cozy family meals and shows how traditional dishes can be enjoyed in a modern, nourishing way.

Ingredients (4 servings)

Prepared spätzle (from basic recipe)
14 oz (about 3½ cups) sheep’s semi-hard cheese, grated
2 cups sliced onions
3–4 tablespoons ghee or beef tallow
Salt, to taste
Black pepper, to taste
¼ cup fresh herbs, finely chopped (optional)
Optional: 2 oz (about ¼ cup) finely chopped beef bacon

Preparation

Prepare the spätzle according to the basic spätzle dough recipe
Grate the cheese. Peel the onions and slice them thinly.
Melt ghee in a pan and fry the onions until golden and crispy. Remove and drain on paper towels.
Melt more ghee in the pan, add the cooked spätzle, and sprinkle with cheese. Heat gently until the cheese is fully melted and lightly browned.
Top with crispy onions and fresh herbs. Season with salt and pepper to taste.