For the cheese spaetzle with peas, first knead all the ingredients for the dough.
Boil enough water in a pot and add salt. Form spaetzle with a spaetzle grater or two spoons and simmer until the spaetzle float to the top. Drain.
In the meantime, peel and finely chop the onion. Grate the mountain cheese.
Heat the butter in a large ovenproof frying pan or pot. Sauté the onion in it. Deglaze with whipping cream. Add peas, 3/4 of the cheese, nutmeg, salt and pepper and stir to melt the cheese. Stir in the spaetzle, sprinkle with the remaining cheese and bake the cheese spaetzle with peas in the oven until briefly crispy.
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