Spaetzle Baked with Ham and Gruyère

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.3 teaspoon pepper black
• 4 ounces ham diced finely
• 4 large eggs divided
• 1.7 cups flour all-purpose
• 2 tablespoons flour all-purpose
• 3 ounces gruyère cheese shredded
• 2.3 cups milk 1% low-fat divided
• 1 cup onion finely chopped
• 1 teaspoon salt divided
• 2 quarts water 

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• knife
• whisk
• sieve
• baking pan
• spatula
• measuring cup
• slotted spoon
• colander

Directions

1. Preheat oven to 37
2. Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder.
3. Combine 3/4 cup milk and 2 eggs, stirring with a whisk.
4. Add milk mixture to flour mixture, stirring with a whisk until combined.
5. Let stand 10 minutes.
6. Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface).
7. Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
8. Heat a medium nonstick skillet coated with cooking spray over medium heat.
9. Add onion; cook 5 minutes or until lightly browned, stirring frequently.
10. Remove from heat; stir in ham.
11. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently.
12. Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk.
13. Pour milk mixture over spaetzle mixture.
14. Sprinkle evenly with cheese.
15. Bake at 375 for 35 minutes or until cheese is lightly browned.