Spinatknödel | Spinach Dumplings with Parmesan & Nut Butter
- Austria, Italy, Main Dishes, Winter
Spinatknödel | Spinach Dumplings served with freshly grated parmesan cheese and nut butter. They are a classic dish in Austria and South Tyrol, Italy. Reminiscent of holidays in the mountains, skiing, hiking and fresh mountain air, these spinach dumplings are the perfect comfort meal. Not only do they taste delicious, they are also an excellent way to use up stale bread or leftover bread rolls.
Ingredients you will need for this recipe:
- 2- 3 days old white bread | sandwich bread
- eggs
- spinach – frozen, thawed or fresh spinach blanched
- garlic
- onions
- milk
- flour
- mountain cheese
- salt & pepper
- nutmeg
- butter
- parmesan
How to make Spinatknödel | Spinach Dumplings:
(1) Prepare the ingredients
First, prepare all the ingredients.
Cut the 250 g of bread and 100 g mountain cheese into small cubes (about 1/2 cm).
Finely chop the onion and garlic.
Drain the frozen and thawed spinach and save the spinach water for later. Take about 1/3 of the drained spinach into a separate bowl, add 2 eggs and 1 teaspoon salt and blend with a hand blender or food processor, and set aside. Roughly chop the remaining spinach.
(2) Prepare the dumpling dough
In a skillet, sauté the onions and garlic in butter, until it becomes translucent. Add the roughly chopped spinach, 50 ml milk, 1/2 teaspoon nutmeg, salt & pepper, and stir until everything is well combined. Turn off the heat.
In large mixing bowl, add the bread cubes, the spinach-egg-mixture, 100 g cubed mountain cheese, the spinach-onion-mixture and 1 tablespoon of flour. Knead all the ingredients together with your hands, until everything is well combined and the texture become like dough.
Let it rest for 15 min.
(3) Cooking the dumplings
In a large pot, bring water, the saved spinach water and a generous dash of salt to a boil.
While the water comes to a boil, divide the dumpling dough into equal parts and form ball-shaped dumplings, depending on the size, you should get about 8-10 dumplings.
When the water is boiling, turn the heat down, until the water is at a point of just about to simmer. Add the spinach dumplings to the water and let them sit in the water for 15 min. The water should not be boiling, the dumplings should steep in the hot water.
While the dumplings are steeping in the water, brown some butter in a small saucepan.
(4) Serve
Remove the spinach dumplings with a slotted spoon and arrange them on a plate. Serve with freshly grated parmesan cheese and drizzle with browned butter (nut butter).
Spinatknödel | Spinach Dumplings with Parmesan & Nut Butter
Course: Main DishesCuisine: Austria, Italy, South TyrolDifficulty: Easy10
dumplings15
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minutesSpinatknödel | Spinach Dumplings served with freshly grated parmesan cheese and nut butter. They are a classic dish in Austria and South Tyrol, Italy. Reminiscent of holidays in the mountains, skiing, hiking and fresh mountain air, these spinach dumplings are the perfect comfort meal. Not only do they taste delicious, they are also an excellent way to use up stale bread or leftover bread rolls.
Ingredients
250 g 2-3 days old white bread | sandwich bread - it should be a little dried out
2 eggs
250 g spinach - frozen, thawed or fresh spinach blanched
2 garlic cloves
1 onion - about 80 g
50 ml milk
1 tablespoon flour
100 g mountain cheese - such as Gruyère, Appenzeller or Emmentaler
salt & pepper
1/2 teaspoon freshly ground nutmeg
butter - for making nut butter (browned butter)
parmesan cheese
Directions
Prepare the ingredients
First, prepare all the ingredients.
Cut the 250 g of bread and 100 g mountain cheese into small cubes (about 1/2 cm).
Finely chop the onion and garlic.
Drain the frozen and thawed spinach and save the spinach water for later. Take about 1/3 of the drained spinach into a separate bowl, add 2 eggs and 1 teaspoon salt and blend with a hand blender or food processor, and set aside. Roughly chop the remaining spinach.
Prepare the dumpling dough
In a skillet, sauté the onions and garlic in butter, until it becomes translucent. Add the roughly chopped spinach, 50 ml milk, 1/2 teaspoon nutmeg, salt & pepper, and stir until everything is well combined. Turn off the heat.
In large mixing bowl, add the bread cubes, the spinach-egg-mixture, 100 g cubed mountain cheese, the spinach-onion-mixture and 1 tablespoon of flour. Knead all the ingredients together with your hands, until everything is well combined and the texture become like dough.
Let it rest for 15 min.
Cooking the dumplings
In a large pot, bring water, the saved spinach water and a generous dash of salt to a boil.
While the water comes to a boil, divide the dumpling dough into equal parts and form ball-shaped dumplings, depending on the size, you should get about 8-10 dumplings.
When the water is boiling, turn the heat down, until the water is at a point of just about to simmer. Add the spinach dumplings to the water and let them sit in the water for 15 min. The water should not be boiling, the dumplings should steep in the hot water.
While the dumplings are steeping in the water, brown some butter in a small saucepan.
Serve
Remove the spinach dumplings with a slotted spoon and arrange them on a plate. Serve with freshly grated parmesan cheese and drizzle with browned butter (nut butter).
