I have a technique for cheat spätzle that yields quite decent results, tough not as pretty.
I make batter with some extra water, then pour it into a wide pan (I use one made of silicon, so it won't stick). Cover and bake until set. Cool and cut into small rectangles. Might benefit from a soak in warm water if too firm.
It's perfect for when the spätzle has some things mixed with, or a thick sauce (e.g. with paprika). But it's a little disappointing in terms of looks when served plain with butter etc.