Kasespatzle (Garlic Dumplings With Emmentaler)

• 2 whole heads of garlic
• 2 tablespoons olive oil
• 12 cup milk
• 14 cup finely chopped Italian parsley
• 14 cup finely chopped basil leaves
• 2 tablespoons unsalted butter, melted
• 14 teaspoon kosher salt
• 3 eggs, beaten
• 2 cups all-purpose flour
• 1 cup grated emmenthaler cheese

1. Heat oven to 450 degrees.
2. Halve heads of garlic crosswise with a knife and brush with olive oil; wrap in foil.
3. Roast until soft, 1 hour.
4. Let cool and squeeze roasted garlic cloves from their skins into a bowl; mash with a fork to a paste.
5. Add milk, parsley, basil, melted butter, salt, and eggs, and stir until smooth.
6. Put flour into a large bowl, forming a well in the center.
7. Slowly pour in the garlic milk mixture, stirring with a fork to form a smooth batter.
8. Bring a 5 quart saucepan of salted water to boil over high heat.
9. Working in batches, scrape batter through the holes of a pierced spatula or spatzle maker into water.
10. Cook until dumplings rise to the surface, about 1 minute.
11. Using a slotted spoon, transfer dumplings to a baking sheet.
12. Heat 4 tbsp unsalted butter in a 12" ovenproof skillet over high heat.
13. Add dumplings; cook, stirring, until lightly browned, 6-8 minutes.
14. Meanwhile, heat broiler; put rack 5" from heating element.
15. Sprinkle dumplings with emmentaler cheese; broil until melted, about 2 minutes.

garlic, olive oil, milk, italian parsley, basil, unsalted butter, kosher salt, eggs, flour, emmenthaler cheese

Taken from www.food.com/recipe/kasespatzle-garlic-dumplings-with-emmentaler-340672 (may not work)