Best spaetzle I ever had was used as a side/bed for braised lamb. The wine reduction + lamb drippings in the spaetzle... man, it was seriously exquisite!

Kase Spätzle!

So, spaetzle with cheese... I like to boil the boxed stuff while I saute some earthy mushrooms (ie. not white button mushrooms), garlic (3-4 cloves), and half an onion in some olive oil and red wine. Once the spätzle is done I dump it into a casserole dish and add about 1/2 a stick of unsalted butter to the veggies until it melts. Salt & Pepper the fuck out of the veggies (red pepper flakes too if you like things hot) and pour them into the casserole dish, stirring it all up until it's nice and mixed. Then I add in a boatload of shredded swiss cheese to the casserole dish and toss the whole thing in the oven until it seems done (I'm going to make up numbers and say 350 degrees for 20 minutes).

If you cooked meat you could/should probably incorporate the meaty juices and/or leftovers into the saute step...

*drools*

Damn you, togdon! Anybody know how to get drool stains off of silk?

pieisexactlythreesecondsfasterthanme

Occhiblu and I go out for spaetzle a lot. It's often served with sausages and pickled cabbage next to it, but we know better than to be distracted by these side dishes.

I've heard it's good with rabbit.