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MediumMain coursesvegetarianCC0 1.0 Universal
Tyrolean Spinach Dumplings (Spinatknödel with Nutty Brown Butter and Parmesan)
Austrian alpine vegetarian specialty: plump bread dumplings vibrant with blanched spinach, eggs, and nutmeg, simmered until fluffy, and served glistening under hazelnut brown butter and freshly shaved Parmesan.
Prep
25 min
Cook
15 min
Total
40 min
Ingredients
servings
4
- Dry white bread cubes (Knödelbrot)250 g
- Fresh spinach, blanched, thoroughly squeezed and pureed350 g
- Large eggs2 pc
- Warm milk100 ml
- Unsalted butter (divided)70 g
- Grated Parmesan cheese for serving60 g
- Ground nutmeg½ tsp
- Fine sea salt1 tsp
Preparation Steps
1
Place bread cubes in bowl; whisk eggs with warm milk, salt, and nutmeg, and pour over bread.
5 min timer
2
Sauté squeezed spinach in 20g butter 2 mins; incorporate into bread mix. Rest 15 mins to hydrate.
15 min timer
3
With wet hands, shape into 8 compact round dumplings. Simmer in gentle salted water (sub-boiling) for 15 minutes.
15 min timer
4
Brown remaining 50g butter in small pan until hazelnut aroma develops; spoon over drained dumplings and shower with Parmesan.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
16g
Carbohydrates
42g
Fat
20g
Allergens
GlutenEggsMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
