Spinach dumplings (Spinatknödel)
Spinach dumplings (Spinatknödel)
| Ingredients | 300g/10oz stale white sandwich bread or equivalent 1/8-1/4 l milk 800g/28oz spinach 30g/1oz butter 1 garlic clove 1 onion 2 eggs salt, pepper, nutmeg 1 tbsp white flour 80g/3oz butter 4 tbsp freshly grated Parmesan cheese 1 small wedge of mild cheese |
|---|---|
| Instructions | Cut off the crusts of the stale bread, place it in a bowl and soak it in the milk. Wash the spinach carefully to remove any sand or grit. Boil the spinach in salted water. Drain thoroughly, squeezing out as much liquid as possible, and then mash it or finely chop it up. Melt the butter in a pan, add the onions and fry until they start to turn golden brown. Stir in the finely chopped garlic and fry until softened (but not brown or it will produce a bitter taste) and then add quickly the spinach to the same pan and steam for about 5 minutes. Season with salt, freshly ground black pepper and nutmeg. Stir the eggs and the spinach into the bread and blend thoroughly. If the mass seems a little too loose, add a spoon of flour or breadcrumbs. Cut the mild cheese in four parts and then form the dumplings from the spinach mixture. Make a small incision, put a small piece of cheese inside each ball and carefully press to seal so the filling cannot escape. Cook for about 15 minutes in salted water and regulate the heat so that the water remains at simmer. Sprinkle with Parmesan cheese and drizzle over a little melted butter. Note: serve the dumplings immediately or the spinach will then start to turn grey! Mama Burger from the Hotel Patriarch in South Tyrol wishes you bon appetit! |
« Back
