We made a large batch which is drying off here.
I really like my spatzle with a crunchy side. I let a sautee pan get nice and hot, with only a glaze of oil the spazle go in, then a pad of butter right away. Don't toss the dumplings, just let them sit and carmalize. About 2 minutes in toss in a handful of herbs and toss, off heat add some cheese, and that is it. I like to garnish with some crunchy Fleur De Sel.