You know how most stock pots come with steamers and colanders? These work best for making spaetzle, in my opinion, and I prefer the steamer in-set over the colander because it is shallower and thus easier to maneuver. Naturally, it works better with in-sets that have larger holes, but you just hold the steamer basket over the boiling water, scoop out dough with a handheld spatula, and press it through the holes. Simple.
I don't like the shape the cheese grater gives them, and this way is much easier in my opinion than trying to get the dough to pass evenly through the grater into the water. Just my two cents (which is about all it's worth).