German Spinach Knödel
Spinach Knödel is a vegetarian version of the classic bread dumpling, popular primarily in Southern Germany and the Alpine region. The meat-free version was traditionally prepared during Lent, or served as a simple weekday lunch with fresh vegetables and cheese. As the spinach dumplings slowly cook, the aroma of butter and onions fills the kitchen, evoking the tranquility of rural German gastronomy. The secret to success is the perfect balance of well-soaked bread and finely chopped spinach. Tip: Serving with grated Parmesan or brown butter provides an even richer taste experience.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Cut the bread rolls into small cubes and pour warm milk over them. Let them soak for 10-15 minutes, allowing the bread to absorb the milk well. TIP: Don't soak them completely; they should be well-moistened but still able to hold their shape.
2
Blanch the spinach briefly (1-2 minutes), then drain it well and chop it finely. Finely chop the onion and sauté it in butter until translucent, then mix it with the spinach.
3
Add the spinach-onion mixture, eggs, salt, and pepper to the milk-soaked bread rolls. Mix by hand until just combined, but don't overwork the dough, or it will become tough. Let it rest for 10 minutes.
4
With wet hands, form approximately 6-8 equal-sized dumplings. The mixture should be easy to shape but not too sticky. TIP: If it's too wet, add a little breadcrumbs.
5
Bring a large pot of water to a boil, then reduce the heat so it's just simmering. Cook the dumplings for 15-20 minutes. Once they float to the surface, leave them in the water for another 5 minutes to ensure they are thoroughly cooked.
6
Remove the cooked knödel with a slotted spoon, then serve sprinkled with breadcrumbs fried in butter or grated cheese. Excellent as a vegetarian main course or a meat-free side dish.
