Spinach dumplings (spinatknödel) are a typical Tyrolean dish, born from the rural tradition, and therefore made with simple but flavorful ingredients that evoke the authentic tastes of the mountains. These dumplings, which combine the delicate taste of spinach with the texture of bread, are perfect both as a dry dish and in broth. Discover at the end of the recipe the best ways to serve spinach dumplings, either to make them lighter and aromatic when served dry, or to enhance their softness when immersed in a hot and savory broth.
SEASON of #spinach – from September to May. Frozen spinach is available year-round.
DUMPLING RECIPES
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 8People
- Cooking methods: Boiling, Stove
- Cuisine: Italian Regional
- Region: Trentino-Alto Adige
- Seasonality: All seasons
- Energy 288.98 (Kcal)
- Carbohydrates 43.88 (g) of which sugars 3.54 (g)
- Proteins 11.01 (g)
- Fat 8.63 (g) of which saturated 4.67 (g)of which unsaturated 3.48 (g)
- Fibers 4.43 (g)
- Sodium 713.74 (mg)
Indicative values for a portion of 204 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Spinach Dumplings
Yields approximately 24 dumplings of 2.5 oz each, ideal for serving:
🍀 3 dumplings per person for 8 people
🍀 4 dumplings per person for 6 people
- 14 oz stale bread (white, 2-3 days old with a thin crust)
- 1 onion (about 5 oz)
- 1.75 oz butter
- 21 oz spinach (fresh or frozen)
- 0.42 cup milk (and/or water)
- 3 eggs
- to taste salt (and nutmeg)
- 3.5 oz breadcrumbs (or flour – or as much as needed)
- to taste water (or broth – for cooking)
Tools
- Cutting Board
- Knife
- Blender immersion
Spinach Dumplings
Cut the bread rolls into 1/5 to 2/5 inch cubes and place them in a large bowl.
Peel the onion and slice it.
In a saucepan, sauté the onion with the butter for about 5 minutes.
Then add the spinach (fresh or frozen), salt, and cook for another 5 minutes.
Chop the spinach with an immersion blender (or a regular blender). The milk can be added immediately to the spinach, or used later to clean the glass where the spinach was blended.
Stale bread cubes.
Combine the spinach purée with the stale bread and mix well.
Add the eggs and nutmeg.
Vigorously mix the spinach dumpling dough with your hands.
Add the necessary breadcrumbs.
Compact the dough at the bottom of the bowl and let it rest in the refrigerator for an hour, or up to two days, so the flavors mix well.
With slightly wet hands, take a portion of dough and roll it between your palms to form the dumplings, compacting them well and giving them a round shape. Before proceeding with forming all the dumplings, it’s advisable to do a cooking test.
COOKING TEST
Cook a dumpling in hot water for about 5 minutes. The dumpling should remain compact and hold its shape. If it falls apart, it means the dough is too liquid. In this case, add a bit more breadcrumbs or flour to the dough, mix well, and repeat the cooking test.
COOKING
Cook the dumplings in salted water (or broth) over low heat, keeping the water at a gentle simmer. When the dumplings rise to the surface, continue cooking for about 5 minutes, making sure the water doesn’t boil too vigorously to avoid damaging their structure.
How to serve spinach dumplings?
The classic seasoning involves melted butter, preferably flavored with sage: simply sauté the sage leaves in hot butter and then pour it over the dumplings. Another option is to serve them with a good hot broth, to keep them soft and flavorful. For a richer touch, they can be topped with melted cheese, ricotta cream or cream enriched with ham or speck, to create a creamy and enveloping sauce. Alternatively, a drizzle of olive oil and Parmesan completes the dish with simplicity and taste.
STORING spinach dumplings
The dumplings can be stored in two ways:
🍀 frozen raw: place them on a tray and put them in the freezer. Once frozen, transfer them to a bag or food container
🍀 frozen cooked: cook them, let them cool completely, and then store them in an airtight container or food bag to keep them in the freezer.
FAQ (Questions and Answers)
What should not be eaten with spinach dumplings?
It’s best to avoid pairing spinach dumplings with fatty meats like cotechino or sausage, which might overpower the delicate flavor of the spinach. Similarly, overly intense sauces could overshadow the dish. Finally, acidic sides like salads with vinegar or tomato-based dishes might alter the balance of flavors.
What are dumplings?
Dumplings are a typical preparation of Tyrolean alpine cuisine, consisting of bread, flour, eggs, and various ingredients like spinach, beets, cheeses, or cured meats. Cooking dumplings in broth or butter is the traditional way to enjoy them. Alternatively, they can be served as a side dish.
What does dumpling mean?
Dumplings (Semmelknödel) are large dumplings made from a dough that varies according to the recipe but always based on stale bread. Their texture and flavor depend on the added ingredients.
How many types of dumplings are there?
Dumplings can be made with ingredients like speck, luganega sausage, aromatic herbs, mushrooms, or nettles, and each family has its own recipe. Often, proportions are determined “by eye,” adapting them based on available ingredients.
