Tyrolean Spinach Dumplings (Spätzle): traditional recipe and preparation techniques
Known in German-speaking areas as Spinatspätzle, these dumplings are typical of South Tyrol and the alpine regions of Central Europe. They are fresh pasta made from boiled spinach, flour, and eggs, characterized by an irregular shape and a soft consistency, obtained through a unique method of direct dripping into boiling water.
Originally a peasant dish, spinach spätzle have gradually become popular in the restaurant scene due to their versatility and ease of preparation. The traditional dressing includes melted butter and sage, but they are also particularly suited to preparations with cream, speck, alpine cheeses, or seasonal vegetables.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients for Tyrolean Spinach Dumplings (Spätzle):
- 21 oz flour
- 3 large eggs
- 2 cups whole milk (at room temperature)
- 14 oz boiled spinach
- to taste fine salt
- 5 tbsp butter
- to taste fresh sage
Tools for Tyrolean Spinach Dumplings (Spätzle):
- 1 Saucepan
- 1 Spaetzle Maker
- 1 Frying Pan
Steps for Preparing and Cooking Tyrolean Spinach Dumplings (Spätzle):
In a bowl, beat 3 or 4 whole eggs with salt and add 1 ¼ cups of milk, gradually pour the mixture over the flour, and mix (I always use the stand mixer), add more milk until you get a soft dough (similar to cake batter), taste the dough and add salt if necessary.
Add the spinach to the dough after sautéing them in a pan with salt and chopping them finely.
Let it rest for 30 minutes.Meanwhile, bring a pot of water with coarse salt to a boil. When the water boils, fill the container of the dumpling tool (which should already be on the pot) and move it back and forth to make the dough fall into the water.
Stir the dumplings with a spoon and refill the container. Stir the dumplings and when they float to the surface, remove them with a slotted spoon. Put the pot back on the heat and continue until the dough is finished.If you don’t have the specific tool, you can use a large-mesh sieve or a pastry bag with a small nozzle or two teaspoons.
In a large frying pan, place the butter and washed and dried sage leaves, melt the butter, then add your dumplings, let them soak in the flavors, and if necessary, add a little cooking water.
Serve immediately.
You can prepare the dumplings in advance as they float to the surface, place them in a bowl with cold water, then lay them on a towel and once well dried, put them in a container with a lid, add a little extra virgin olive oil, and store them in the refrigerator for 2/3 days.
FAQ (Questions and Answers)
Can I use frozen spinach?
Yes. You can use frozen pre-cooked spinach, as long as they are well squeezed to remove excess water.
How long should they cook?
Spätzle are ready as soon as they float to the surface. Generally, it takes 1–2 minutes in boiling salted water.
Is it necessary to add Parmesan to the dressing?
In the traditional dressing with butter and sage, Parmesan is not included. However, it can be added to richer versions or to enhance the flavor.
What are the best pairings?
Recommended dressings include: butter and sage, speck and cream, gorgonzola, sautéed mushrooms, or smoked ricotta. Wine pairings suggest mountain white wines like Sylvaner, Kerner, or Müller-Thurgau.
Mistakes to avoid:
– using overly watery spinach
– dough too liquid or too dense
– cooking too many dumplings at once
– not salting the cooking water adequately
– sautéing too long in the pan
– pairing them with a flavorful dressing (butter and sage, speck, cheeses, herbs).
