Growing up we ate spaetzle all the time. I'm not sure if this is something handed down from my German grandfather's family or something my mom and dad learned to make when they lived in Bremen in the 1970s, but either way, it has always been a hit.
Spaetzle are tiny little dumplings, good for serving under any kind of sauce or gravy you would normally spoon over noodles or potatoes. It's good in soups in place of noodles and also, in my mind, good by itself with just some butter, salt and maybe a little dill. No matter how you serve it, it is cheap and relatively easy to make.
1 c flour
1/2 t salt
1/2 c milk
Boil some water. Mix the ingredients. If you have a spaetzle maker, which is like a cheese grater with a sliding cup attached to the top of it, use that. Of course, if you have a spaetzle maker you probably already know how to make this.
If you don't have a spaetzle maker, suspend a colander over the water and push the batter down through the holes with a rubber spatula or wooden spoon. Boil until spaetzle floats to the top, about 5 min. I usually make a double batch for my family, but then feeding Zach is like feeding a teenage boy, so maybe a single batch would be enough for most families of four.