Recipe: BOKA Spaetzle Gratin

Makes 4 servings

Sauce:

2 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

3 ounces Pleasant Ridge Reserve cheese, grated or same amount of Gruyere, divided

Kosher salt, to taste

1/8 teaspoon nutmeg, ground

1/8 teaspoon cinnamon, ground

1/8 teaspoon ground allspice

1/2 teaspoon apple cider vinegar

Spaetzle:

2 eggs

1 teaspoon kosher salt

¾ cup whole milk

2 cups all-purpose flour

2 tablespoons butter

½ cup diced fresh pumpkin

½ cup diced fresh Granny Smith apple

1 cup packed kale, bite sized

¼ cup breadcrumbs

1. To make the sauce. Melt butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook over low heat, whisking constantly, 3 minutes. Add milk slowly, whisking, and bring to a boil. Reduce heat to low and gently simmer, whisking occasionally, 10 minutes. Remove from heat and add 2 ounces of grated cheese, whisking until melted, then whisk in salt, nutmeg, cinnamon, allspice and vinegar.

2. To make the Spaetzle: Boil a large pot of salted water.

3. Meanwhile, in a large bowl, combine eggs, salt and milk. Blend well, then slowly stir in the flour until the mixture becomes a stiff batter.

4. Place a colander with large holes over the pot and, with a rubber spatula, press small amounts of the batter through the holes directly into the water. As the spaetzle gradually rise to the surface of the boiling water, use a slotted spoon to transfer them to a lightly greased baking dish.

5. In a large sauté pan, gently brown 2 tablespoons of butter. Add pumpkin and cook until it is about half way cooked through, then add apple and kale and cook until both pumpkin and apple are just slightly al dente.

6. Toss veggie mix with spaetzle in a 9-inch baking dish. Spoon sauce over the spaetzle-vegetable mixture and top with remaining grated cheese and breadcrumbs. Bake in 350-degree oven until sauce begins to bubble and topping turns golden brown, about 15 minutes.

From Angie Roberts, Executive chef at BOKA

and an alumna of Seattle Culinary Academy

at Seattle Central Community College