I'm a sucker for a good spaetzle. I love how easy they are to make and in my book, they rank right up there in the comfort food category. Here, I've dressed them up a bit by adding roasted shallots for a bit of an onion-y sweetness and sautéed brown mushrooms to give some heft to the dish. I sautéed them until they were crispy in some browned butter and topped it all with grated gruyere. If you don't have a spaetzle maker, you can use a potato ricer to push the dough through. - TiggyBee

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