Herbed Spaetzle

These bite-size dumplings are called spaetzle and originated in Germany.

Yield Serves 4

Ingredients
    1 cup whole milk
    8 sprigs fresh thyme
    1 tablespoon thyme leaves
    1/4 cup packed fresh flat-leaf parsley
    3 large eggs
    1 1/2 cups all-purpose flour
    Coarse salt and freshly ground pepper
    3 tablespoons unsalted butter

Method
Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.
   
Whisk flour and 1 1/2 teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.
   
Bring a medium saucepan of salted water to a boil. Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.
   
Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.