Spaetzle with Mushrooms and Ham

Step 1

Cook the 12 oz spaetzle in salted boiling water until they float and are tender, about 3-4 minutes. Drain and set aside.

Step 2

Melt the 2 tbsp butter in a large skillet over medium heat. Add the 1 sliced onion and 8 oz sliced mushrooms, cooking until golden and softened, about 8 minutes.

Step 3

Stir in the 6 oz diced ham and cook for 2 minutes until warmed through and slightly browned at the edges.

Step 4

Pour in the 1 cup heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 3-4 minutes, stirring occasionally.

Step 5

Add the cooked spaetzle to the skillet and toss to coat in the sauce. Cook for 2 minutes until everything is hot and well combined.

Step 6

Season with salt and pepper to taste, then sprinkle with the 2 tbsp chopped parsley before serving.