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For Spätzle :

• 400g flour
• Pinch of salt
• 3 tbsp. parsley, chopped fine
• 1 tbsp. tarragon
• 1 tbsp. dill, finely chopped
• 200 ml milk
• 4 eggs

For accompaniment :

• 250 g Swiss Raclette, sliced
• Parsley, tarragon, and dill
• 2 cucumbers, peeled
• 1 tbsp. colza oil
• Butter for gratin dish 25 to 30 cm in diameter

DIRECTIONS:

Combine flour, salt, and herbs.

Combine eggs and milk and pour over flour mixture.

Whisk until shiny and bubbles begin to form. Cover dough and let rest at room temperature for 30 minutes.

Bring salted water to the boil in a large pot.

Spread dough over a slightly moist surface and cut into small strips using a thin knife.

Scrape up strips and place in boiling water.

When the Spätzle rise to the surface, remove them using a skimmer, cool in cold water, and then drain well.

Slice cucumber in half lengthwise, Remove seeds using a spoon, and then slice thin.

Combine cucumbers with Spätzle and oil and spread in the buttered gratin dish.

Cover with Swiss Raclette and cook on middle rack of an oven preheated to 200°C for approx. 20 minutes.

Garnish wish herbs and enjoy!

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