200 g fatless quark
200 g coarse-grained wheat flour
200 g ground sheep's milk cheese
chives, finely chopped
For the spaetzle mix all ingredients well and knead into a smooth dough, beat it well with a cooking spoon until it starts to bubble. Cover and allow to rest for half an hour.
Press the dough through a spaetzle maker in a boiling salted water, wait until the spaetzle rise and cook for about 1 minute.
Drain well and cool quickly under cold water. Heat the butter in the pan, add spaetzle and sprinkle with grated cheese. Mix well, melt the cheese and garnish with chives.
The caramelized shallots are perfect to complete this dish.