Spätzle with Sage and Smoked Cheese

How to prepare spätzle with sage and smoked cheese

1. Prepare the dumplings (spätzle) following the recipe here. Remove with a slotted spoon into a bowl, drizzle with very little oil, mix (so they don't stick) and leave until needed.
2. In a pan, heat the butter and oil. Add the sage leaves and fry for about 2 minutes (reduce heat so you don't burn the butter), until crispy (you can't see it, you have to check them). Remove to a plate, leaving 5 leaves in the pan.
3. Add the garlic, peeled but left whole, and the cream. Heat on low heat for 3 minutes (it shouldn't boil, just be hot enough to infuse with sage and garlic; before adding the cheese, if you wish, you can remove these flavors from the cream). Season with salt, pepper and a pinch of nutmeg.
4. Add the grated cheese and stir until melted. Taste for seasoning.
6. Add the dumplings and mix well.
7. Divide into two warm plates (keep them in a slightly heated oven or microwave) and place crispy sage leaves on top. If desired, you can sprinkle parmesan. Serve immediately.
   

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