My husband and I both have some German heritage, but my family never had a strong ethnic tradition in our cooking. His, on the other hand, most certainly did. Christmas isn't turkey or even ham at his house; it's roast and spaetzle. Not that I mind!
When some of his family went on vacation to Germany to see the distant cousins, they discovered cheese-and-onion spaetzle, which their Oma never made for them growing up, because she didn't like cheese! So we revived it in our family circle.
But we didn't have time to make the spaetzle this time around, so I pulled some of my homemade gnocchi out of the freezer.
In essence, it's simple: smother the starch of your choice (gnocchi/spaetzle/pasta...I wouldn't use rice) with a bechamel sauce flavored with strong cheese (a few generous handfuls of shredded cheddar jack, in this instance, though we've used straight cheddar and a cheddar/parmesan mix before with great success), then smother that with tons of caramelized onion.
To be fair, I obviously made too much sauce (about two and a half cups) for two servings of gnocchi--you can barely see the gnocchi! One giant Vidalia onion was just about right, though. I do love me some caramelized onion....
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