Chnöpfli: Swiss Mac and Cheese Recipe

Chnöpfli, Knöpfli, Spätzli, Spaetzle… Whatever you call it, this cheesy, pillowy comfort dish has countless names and countless variations. The one constant is that it’s deeply satisfying and surprisingly simple to make.

This version of Chnöpfli is the recipe I grew up with in Switzerland—my mother’s recipe, tried and approved. I recently made these with her supervision to make sure I captured the technique correctly, and the result was the same: warm, cheesy little dumplings that taste of home.

The name Chnöpfli literally means “little button” in Swiss German. Adding “-li” makes a diminutive, so Chnopf is button and Chnöpfli is little button. Traditionally you drop the batter through a special Chnöpfli sieve into simmering water; the batter cooks into bite-sized dumplings that are later baked with cheese.

🧾 The ingredients

Flour, milk, eggs, cheese, butter, olive oil and salt. It’s deceptively simple. Use a melting cheese you enjoy—my mother insisted on aged Swiss Gruyère, which adds a nutty, savory depth. In other places you can substitute another firm, melting cheese if Gruyère isn’t available.

🥣 The batter

In a large bowl, mix 4 large eggs, 3 cups all-purpose flour, and 1 cup milk. Add 1 tablespoon extra virgin olive oil and about 1 teaspoon salt (adjust to taste). Stir until combined, then whisk vigorously for a couple of minutes with a spoon—this incorporates air and causes the batter to bubble, improving the texture.

The batter should be thick enough to hold together but still pourable. If it’s too thin, add a little more flour; if it’s too stiff, add a splash of water or milk. The goal is a consistency that will drop through the sieve in small blobs rather than streaming through.

🍲 The process

Preheat the oven to 350°F (175°C). Bring a large pot of salted water to a boil, then reduce to a gentle simmer. Grease a 9×13 baking dish and the Chnöpfli sieve (or whatever tool you use to form the dumplings) with butter so the cooked Chnöpfli won’t stick.

Stir the batter once more. Place the greased sieve over the pot of simmering water, add a portion of batter to the sieve, and move a scraper or spatula back and forth so small pieces of batter drop through into the water. The pieces will cook and then float to the surface after a minute or two—use a slotted spoon to remove them and transfer them to the greased baking dish.

Repeat until all the batter is used. Evenly sprinkle about 8 ounces (≈225 g) shredded Gruyère over the Chnöpfli in the baking dish. Bake for roughly 20 minutes, or until the cheese is melted and bubbling and has become nicely incorporated with the dumplings.

Serve Chnöpfli as a main course or alongside a protein or salad. In Switzerland it’s often enjoyed with a simple apple compote or a green salad to cut through the richness.

📝 Recipe

Ingredients

• 3 cups all-purpose flour
• 1 cup milk
• 4 large eggs
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt (plus salt for the water)
• 1 tablespoon butter (to grease sieve and baking dish)
• 8 ounces Gruyère cheese, shredded (or other good melting cheese)

Instructions

1. In a large bowl, whisk together the eggs, flour, milk, olive oil, and salt until smooth. Whisk vigorously for 1–2 minutes until the batter becomes slightly bubbly.
2. Adjust consistency: add a little flour if too runny or a splash of water if too thick. The batter should run but not stream too quickly.
3. Preheat oven to 350°F (175°C). Bring a large pot of salted water to a gentle simmer.
4. Grease a 9×13 baking dish and the sieve or tool you’ll use to form Chnöpfli with butter.
5. Place the greased sieve over the pot. Spoon batter onto the sieve and use a spatula to push it back and forth so small dumplings drop into the simmering water.
6. When the dumplings float to the surface (about 1–2 minutes), remove them with a slotted spoon and transfer to the greased baking dish. Repeat with remaining batter.
7. Sprinkle the shredded cheese evenly over the dumplings and bake for about 20 minutes, until the cheese is melted and bubbling.
8. Serve hot as a main or side. A simple apple compote or green salad pairs nicely.

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