Buckwheat spätzle with gorgonzola sauce
- 500 g Koch’s buckwheat Spätzle
- 1 clove of garlic
- 200 ml of cream
- 120 g Gorgonzola cheese
- 50 g of butter
- 1 bunch of chives
- Aromatic herbs of your choice
Boil the water in a pot.
Dip the frozen spätzle in boiling salted water and cook for about 2-4 minutes. They will be ready once afloat.
Drain them with a skimmer.
To make gorgonzola sauce...
Chop the garlic and soutè with butter, over medium heat. Add the cream and heat it up, then add the gorgonzola cut into small pieces.
Melt the gorgonzola cheese to obtain a sauce with a creamy consistency.
Season with salt, pepper and nutmeg. If desired, add finely chopped chives or aromatic herbs.
Tip: if the sauce becomes too thick, add milk or cooking water.
Mix the spätzle with the mixture obtained.
Enjoy your meal!
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The recipe star
Koch offers a new range of pre-cooked freshly frozen buckwheat spätzle. The buckwheat tempts a nutty, astringent taste, which goes excellently with spicy, hearty sauces.