Creole Cream Cheese Spaetzle

Ingredients

• 1 pound flour (about 3 cups)
• 1 pound Creole cream cheese
• 4 eggs
• 1/4 cup chopped fresh herbs (such as parsley
• thyme
• or chives)
• Salt and pepper
• Olive oil or butter
• to saute

Instructions

1. Place the flour in a bowl and stir in the Creole cream cheese.
2. Whisk in the eggs, one at a time, until you have a smooth batter.
3. (If you still have too many lumps, you can strain the batter through a fine sieve.)
4. Stir in the herbs and season with salt and pepper.
5. Bring a large pot of salted water to a boil.
6. Select a colander with fairly large holes (about 1/4 inch).
7. Pour in about a third of the batter and, with a plastic spatula, scrape the batter through the holes into the simmering water.
8. The spaetzle will rise to the surface when they are ready, in about 3 minutes.
9. Let them simmer on the surface for another 30 seconds or so, then use a slotted spoon or strainer to transfer them to a bowl of ice water.
10. Repeat the process with the remaining batter.
11. To reserve the spaetzle until serving, drain them and toss with a little oil, then store them in a covered container (dont pack too tightly) and refrigerate until needed.
12. To serve, saute the spaetzle in a hot nonstick skillet, with a little olive oil or butter, until they are lightly browned and crusty.