The Tyrolean spinach dumplings are a really tasty first course and very simple to make.
The Spätzle are irregularly shaped dumplings made of wheat flour, milk, and eggs, originating from Southern Germany. In Germany, they are usually served as a side dish to meat dishes such as braised or game meats, while in Italy they are made as a first course and seasoned with various sauces. This time I decided to cook them for you in another colorful and equally tasty version.
To make the spätzle I always use this spätzle or Tyrolean dumpling machine, alternatively, you can use a grater with large holes and achieve the same result.
I hope you like them and I’ll see you on my Instagram profile @isaporidicasa with your feedback!!!
- Cooking methods: Stove
- Cuisine: Austrian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 9 oz spinach
- 3 eggs
- 7 tbsp water
- Half teaspoon nutmeg
- to taste salt
- 7 tbsp butter
- 1 sprig sage
- 2.8 oz Grana Padano DOP
Tools
- spätzle grater
- Bowl
Preparation of Tyrolean Spinach Dumplings
Wash the spinach leaves and cook over medium heat covered with the lid until they wilt. Turn off the heat and let cool
Transfer the spinach to the bowl and add the cracked eggs
Blend with the immersion blender until you obtain a homogeneous mixture
Add the water and the flour little by little. Then season with salt and nutmeg
Work with a whisk until you have obtained a smooth and lump-free dough. Let it rest for 30 minutes in the refrigerator.
In a large pan, melt the butter with the sage leaves
Bring plenty of salted water to a boil in the pot. Remove the dough from the refrigerator and let it drip directly into the boiling water through a grater with large holes or the appropriate tool, I use this and it works great!
Scoop the dumplings with a slotted spoon when they rise to the surface and transfer them to the pan with the butter. Add two or three tablespoons of cooking water, grated Grana, and toss over high heat. Serve immediately and enjoy your meal!
