Gruyere Bacon Leek and Sun Dried Tomato Spätzle

For Basic Spätzle Recipe

Makes 4 portions
  • 400 g flour
  • 4 eggs
  • 40 g butter
  • Salt and pepper
You will also need
  • 2 leeks, washed and sliced
  • 150g bacon cubes
  • 60 g sun dried tomatoes, rehydrated in warm water and sliced
  • Handful sage leaves, coarsely chopped
  • 100g Gruyere cheese, grated


  1. To make the spätze mix together flour, eggs and 100g water in a large mixing bowl. Add a pinch of salt and using your hands or a wooden spoon work the mixture until the dough resembles a pasty, sticky cake batter. Continue to work the dough and once air bubbles begin to form set aside to rest for about 10 minutes.

  2. Set a pot with cold water aside. Bring a large pot of salt water to a rolling boil. Press the dough through a spätzle press in portions into the water. Once the noodles begin to float to the top – approx. 2 minutes – remove with a slotted spoon and plunge into pot with cold water. Drain the noodles well. Follow this procedure until all the dough has been used up.

  3. Fry the bacon cubes until crispy, then remove allowing to drip any excess fat on a piece of paper towel. Sauté leek slices in the pan with the remaining bacon fat and also set aside.

  4. Heat up a large skillet and allow the butter to melt in it. Add the spätzle noodles a fry on low-medium heat, until they take on a light golden color. Throw in the bacon, leek and sun dried tomatoes, mixing well. Add the grated cheese and sage, giving it another quick toss. Allow the cheese to melt and incorporate well before serving.

  5. Serve immediately with some fresh cheese sprinkled on top and a glass of chilled Riesling.