Spinatknödel (Spinach Dumplings)

5 from 1 vote

Spinatknödel (Spinach Dumplings)

These spinach dumplings (Spinatknödel) are a traditional dish from South Tyrol. These vegetarian bread dumplings with spinach and parmesan are a delicious hearty dish that are easy to make.

Course Main Course

Cuisine Austrian, German

Prep Time 25

Cook Time 15

Total Time 40

Servings people

Calories 166kcal

Author by Marita Sinden

Ingredients

1 lb frozen spinach
4 crusty bread rolls stale, about 250 g / 7 oz. You can replace it with a baguette or another crusty loaf.
1 onion about 120 gr/ 4 oz
1 garlic clove
1 tablespoon butter
½ cups milk
1 teaspoon salt
¼ teaspoon pepper
2 eggs medium size
3 tablespoon parmesan
3 tablespoon breadcrumbs
nutmeg

Metric - US Customary

Instructions

Defrost the spinach at room temperature, or pour hot water over it to accelerate the process. Squeeze out as much moisture as possible, then chop the spinach finely.
1 lb frozen spinach
Slice the bread roll into 1 cm (½ inch) cubes and place them in a large bowl.
4 crusty bread rolls
Peel, then finely chop the onion and garlic.
1 onion, 1 garlic clove
In a small frying pan, heat the butter and sauté the onions until translucent. Add the garlic and fry for another minute, then deglaze the pan with the milk.
1 tablespoon butter, ½ cups milk
Once the milk is warm (but not boiling), season with salt and pepper (optional), and pour it over the bread cubes. Allow the mixture to cool down slightly before adding the eggs.
1 teaspoon salt, ¼ teaspoon pepper, 2 eggs
Add in the parmesan, breadcrumbs, and spinach, then knead everything with your hands to a smooth dough. Season with freshly grated nutmeg. The exact amount of milk or breadcrumbs needed will depend on the dryness and texture of your bread. If you feel the dough is too wet, add more breadcrumbs. If it’s too dry, add a little more milk.
3 tablespoon parmesan, 3 tablespoon breadcrumbs , nutmeg
Leave the mixture to sit for 10 minutes before forming into balls. Ensure they are tight, compact, and contain minimal cracks. This will help ensure that no water enters the dumpling and causes it to puff up from the inside. For even portions, I recommend using an ice cream scoop.
In a large saucepan, bring salted water to a boil, then reduce the heat so the water is simmering.
Drop the dumplings into the water and simmer for 12-15 minutes. (If it's your first time making them, I advise testing one dumpling to check the texture and ensure it doesn't fall apart.) Remove the dumplings with a slotted spoon.

Video

Notes

SERVE:

Serve these spinach dumplings with

browned butter
a cheese sauce - I like this one
Mushroom Sauce -try my Jäger Sauce
and a side salad.

Storage

Fridge: Place any leftover dumplings in an airtight container and consume within 2-3 days. Reheat in a microwave or a large pan or skillet with some oil or butter. Ensure the dumplings are steaming hot before serving any leftovers.
Freezer: You can freeze uncooked dumplings on a baking tray until firm, then transfer them to a freezer-safe container. When ready to serve, you don't need to thaw them. Just add frozen dumplings to salty boiling water and let simmer. This will increase the simmering time for approx. 5 minutes.

Nutrition