Spinach Dumplings (Spinatknödel)

Dive into the heart of German and Austrian cuisine with these delightful homemade Spinach Dumplings, or "Spinatknödel." Rich in flavor and texture, they are served with a deliciously nutty brown butter and fresh tomatoes, finished with a touch of aromatic Parmesan cheese. Perfect as a main course, these dumplings are both satisfying and comforting.

Ingredients

🥬 Fresh Spinach: 1 large colander full, 500-700g before blanching
🧂 Salt: 2 teaspoons
🍞 Old White Bread: 200g
🧅 Onion: 1 medium
🧈 Butter: 70-80g total
🥛 Milk: 100-150ml
🥚 Eggs: 2 large
🌾 Flour: 2-3 tablespoons
🍞 Breadcrumbs: 1 tablespoon
🌶 Black Pepper: 1 teaspoon, freshly ground
🌰 Nutmeg: 1 whole for grating
🍋 Lemon: Zest of 1/2 lemon
🍅 Tomatoes: 3-4 medium, ripe
🧀 Parmesan Cheese: 50-100g for grating

Instructions

1- Blanch the Spinach:

• Rinse the fresh spinach thoroughly.
• Boil a large pot of salted water, then blanch the spinach for 1-2 minutes until wilted. Drain and cool under cold water.
• Squeeze out excess water, chop finely, and place in a large bowl.

2- Prepare the Bread and Onion Mix:

• Dice the old bread into small cubes and add to the spinach.
• Finely dice the onion. Sauté in 20-30g of melted butter in a small saucepan until translucent.
• Add 100-150ml milk and gently warm.

3- Make the Knödel Dough:

• Add eggs, flour, breadcrumbs, salt, pepper, grated nutmeg, and lemon zest to the bowl.
• Pour in the milk and onion mixture. Mix thoroughly to form a cohesive dough.
• Cover the bowl and let the dough rest.

4- Prepare the Tomatoes:

• Boil a small pot of water. Score tomatoes and blanch until the skins loosen.
• Peel, quarter, remove seeds, and dice the tomatoes.

5- Cook the Knödel:

• Simmer water in a separate pot and salt it. Form knödel from the dough with wet hands and simmer for about 10 minutes until they float.

6- Tomato Butter and Serving:

• Melt 50g butter in a frying pan over medium heat to form brown butter ("Nussbutter").
• Add tomatoes, season with salt, and cook briefly.
• Coat the cooked knödel with the tomato butter sauce.
• Serve topped with grated Parmesan cheese.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: ~400 per serving
Proteins: ~15g per serving
Fats: ~25g per serving
Carbohydrates: ~30g per serving
Equipment:

• Large Stainless Steel Pot
• Induction Stovetop
• Colander
• Wooden Cutting Board
• Chef's Knife
• Large Mixing Bowl
• Small Stainless Steel Saucepan
• Wooden Spoon
• Digital Kitchen Scale
• Small Glass Bowl
• Salt and Pepper Mills
• Hand Grater
• Box Grater
• Plastic Wrap
• Electric Kettle
• Slotted Spoon
• Frying Pan
• Serving Plate
• Fork

Cooking Tips

• Ensure spinach is well-drained to avoid watery dumplings.
• Resting the dough helps achieve the desired texture.
• Use lukewarm milk to maintain dough consistency without cooking the eggs.

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Spinach Dumplings (Spinatknödel)