📝 About This Recipe
Hailing from the rustic mountain taverns of the Alps, these Spinatknödel are a vibrant, emerald-hued testament to German comfort food. Crafted from day-old artisan bread, fresh baby spinach, and nutty mountain cheese, they offer a pillowy texture that melts in your mouth. Bathed in golden brown butter and dusted with aged Parmesan, this dish is a sophisticated yet hearty celebration of traditional Bavarian and Tyrolean flavors.
🥗 Ingredients
The Dumpling Base
- 250 grams Day-old white bread or Kaiser rolls (cut into 1/2-inch cubes)
- 150 ml Whole milk (lukewarm)
- 3 large Eggs (at room temperature)
- 400 grams Fresh baby spinach (washed and stemmed)
Aromatics and Cheese
- 2 tablespoons Unsalted butter (for sautéing)
- 1 small Yellow onion (very finely minced)
- 2 pieces Garlic cloves (pressed or minced)
- 80 grams Bergkäse or Gruyère cheese (finely grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Sea salt (plus more for boiling water)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2-4 tablespoons Breadcrumbs (only if mixture is too wet)
For Serving
- 100 grams Unsalted butter (to be browned)
- 50 grams Parmesan cheese (freshly shaved or grated)
- 8-10 pieces Fresh sage leaves (optional, for the butter)
👨🍳 Instructions
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1
Place the cubed bread into a large mixing bowl. Pour the lukewarm milk over the bread, toss gently to coat, and let it sit for about 15-20 minutes until the bread has absorbed the liquid and softened.
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2
Blanch the fresh spinach in a pot of boiling salted water for 60 seconds until wilted. Immediately transfer to an ice bath to preserve the bright green color.
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3
Drain the spinach and squeeze it very thoroughly using a clean kitchen towel. It must be as dry as possible to prevent the dumplings from falling apart. Finely chop the dried spinach.
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4
In a small skillet, melt 2 tablespoons of butter over medium heat. Sauté the minced onions until translucent (about 4 minutes), then add the garlic and cook for another 1 minute until fragrant. Let cool slightly.
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5
Add the chopped spinach, sautéed onion/garlic mixture, whisked eggs, grated Bergkäse, nutmeg, salt, and pepper to the soaked bread.
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6
Using your hands, gently mix the ingredients together. Do not over-mash; you want to maintain some structure from the bread cubes while ensuring a cohesive dough. If the mixture feels too sticky to form balls, add 1-2 tablespoons of breadcrumbs.
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7
Let the dough rest for 15 minutes. This allows the proteins and starches to bind, making the dumplings easier to shape.
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8
With moistened hands, shape the dough into 8 to 10 round dumplings, roughly the size of a tennis ball. Ensure there are no large cracks on the surface.
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9
Bring a large pot of salted water to a gentle simmer (not a rolling boil). To test, drop a small piece of dough in; if it holds together, you are ready.
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10
Carefully slide the dumplings into the simmering water. Cook for 15-18 minutes. They will rise to the surface when they are nearly done.
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11
While the dumplings simmer, prepare the brown butter. Melt 100g of butter in a light-colored skillet over medium heat. Add sage leaves if using. Cook until the butter foams, solids turn golden brown, and it smells nutty.
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12
Remove the dumplings with a slotted spoon and drain briefly on a paper towel. Place them in warm shallow bowls.
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13
Generously drizzle the hot brown butter over the dumplings and top with plenty of shaved Parmesan cheese and a final crack of black pepper.
💡 Chef's Tips
Always use day-old bread; fresh bread will become gummy and won't absorb the milk correctly. Squeezing the spinach dry is the most critical step—any excess moisture will cause the dumplings to disintegrate in the water. Keep the water at a 'smile' (gentle simmer); a hard boil will knock the dumplings apart. If you are nervous about them breaking, you can steam the dumplings in a bamboo steamer or greased steamer basket for 20 minutes instead of boiling.
🍽️ Serving Suggestions
Pair with a crisp, dry German Riesling or a cold Weissbier to cut through the richness of the butter. Serve alongside a fresh side salad of shaved cabbage or a simple green salad with a sharp vinaigrette. For a meatier meal, these make an excellent side dish for a creamy mushroom ragout or a slow-roasted pork shoulder. In the autumn, substitute the sage for lightly toasted walnuts in the brown butter for added texture.