Spinatknödel
Spinatknödel, known as canederli di spinaci in Italian, are South Tyrolean spinach bread dumplings served with foaming melted butter and grated Alpine cheese.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Large mixing bowl
- •Frying pan
- •Large saucepan
- •Slotted spoon
- •Clean tea towel
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 24 g
- carbs
- 44 g
- fibre
- 5 g
- protein
- 16 g
- calories
- 460 kcal
Instructions
- 1
Wilt the fresh spinach in a covered pan over medium heat for two minutes until completely collapsed.
- 2
Cool the spinach, squeeze out every drop of excess moisture with a clean tea towel, and chop finely.
- 3
Melt twenty grams of butter in a frying pan and fry the onion and garlic until soft and translucent.
- 4
Place the bread cubes in a large bowl, then add the milk, beaten eggs, cooked onion, chopped spinach, nutmeg, salt, and pepper.
- 5
Mix the bread gently with your hands, pressing lightly to moisten the cubes without crushing them into paste.
- 6
Dust with the flour, stir briefly to combine, and rest the dough for fifteen minutes.
- 7
Shape the mixture with damp hands into eight smooth, compact balls about the size of small tangerines.
- 8
Bring a large pot of salted water to a gentle simmer over low heat.
- 9
Slide the dumplings into the simmering water and cook gently for fifteen minutes without letting the water boil vigorously.
- 10
Melt the remaining butter in a small pan until foaming and slightly nutty in fragrance.
- 11
Lift the dumplings out with a slotted spoon, drain well, and place two onto each warm plate.
- 12
Drizzle generously with hot melted butter and scatter with grated cheese before serving.
Chef's tips
Squeezing the cooked spinach thoroughly dry is the most crucial step to prevent soggy dumplings. If the resting mixture feels too wet, add another tablespoon of flour; if too dry, add a splash of milk. Always test-cook a single small dumpling first to ensure the mixture holds together in simmering water.
Ingredient substitutions
- Trentingrana or aged Alpine cheese → Parmigiano Reggiano or mature Bergkäse
- fresh spinach → 200 g frozen leaf spinach, thawed and thoroughly squeezed dry
Storage
Store cooled leftover dumplings in an airtight container in the refrigerator for up to two days.
Reheating
Reheat by steaming gently over simmering water for eight minutes, or slice and pan-fry in butter until golden.
Common mistakes to avoid
- •Leaving excess water in the spinach, which causes the dumplings to disintegrate in the pot.
- •Boiling the water vigorously instead of keeping it at a gentle, rolling simmer.
- •Overworking the bread dough into a smooth paste rather than leaving the bread structure intact.
Serving suggestions
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