European
Austria - Vegetarian
Spinach Knödel
Chef's Menu Description
Vibrant emerald Austrian spinach dumplings made with bread cubes, fresh spinach purée, garlic, eggs, and Parmesan, poached tender and served with melted Alpine butter.
Ingredients
- • 250g dry bread cubes (Semmelwürfel)
- • 300g fresh spinach, blanched, squeezed dry, and puréed
- • 2 large eggs, beaten
- • 100ml warm milk
- • 1 small onion and 1 clove garlic, cooked in 20g butter
- • 60g grated Parmesan or Austrian Bergkäse
- • 50g melted butter for serving, salt, pepper, and nutmeg
Preparation Steps
1
Phase 1
Combine the dry bread cubes, warm milk, beaten eggs, sautéed onion and garlic, spinach purée, and grated cheese in a large bowl. Season with salt, pepper, and nutmeg.
2
Phase 2
Mix well and let rest for 15 minutes to allow the bread cubes to absorb the spinach moisture completely.
3
Phase 3
With damp hands, shape into 6 to 8 smooth round dumplings, pressing firmly together.
4
Phase 4
Cook in gently simmering salted water for 15 minutes. Lift out with a slotted spoon, drizzle with melted butter, and sprinkle with extra cheese.