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GermanAuthentic Cuisine

Spinatknödel

Serves 4 to 6 Entree vegetarian

Spinatknödel

Spinatknödel, a beloved dish from Bavaria and the Alpine foothills, brings the rustic charm of German home cooking to the table. Traditionally prepared without pretension, these spinach dumplings are born from the simple, honest ingredients of everyday life. Butter or clarified butter is used liberally, and salt is judged by hand, making this dish a staple rather than a special occasion treat. No one apologizes for taking a second helping; it’s simply the way it’s done.

Expect a delightful balance of flavors and textures: the earthiness of spinach, the comforting softness of day-old rolls, and the creamy richness of eggs and milk come together under a gentle blanket of nutmeg and fine sea salt. The final touch of Parmesan or Bergkäse adds a savory depth that makes each bite irresistibly satisfying. This is a dish that stands on its own, inviting you to savor every mouthful.

Ingredients

  • 400 gspinach — blanched and chopped
  • 4day-old rolls — cubed
  • 2eggs
  • 100 mlmilk
  • 80 gbutter
  • 60 gParmesan or Bergkäse — grated
  • nutmega pinch
  • to tastefine sea salt

Method

  1. Begin by preparing the ingredients. Wash and finely chop 400 g of fresh spinach. Cut 4 day-old rolls into small cubes, about 1 cm each. Grate 60 g of Parmesan or Bergkäse cheese. In a mixing bowl, whisk together 2 eggs, 100 ml of milk, a pinch of nutmeg, and a pinch of fine sea salt until well combined.
  2. In a large pan, melt 80 g of butter over medium heat. Add the chopped spinach and cook gently until wilted and any excess moisture has evaporated. The spinach should be vibrant green and tender, not soggy. Remove from heat and let it cool slightly.
  3. In a large mixing bowl, combine the wilted spinach, bread cubes, and grated cheese. Pour the egg and milk mixture over the top. Mix everything together thoroughly until the bread is well soaked and the mixture holds together when pressed lightly with your hands.
  4. Shape the mixture into dumplings, each about the size of a small apple. You should have around 8 to 10 dumplings. If the mixture feels too wet, add a bit more bread; if too dry, a splash more milk.
  5. Bring a large pot of salted water to a gentle simmer. Carefully drop the dumplings into the water. Cook them for about 15 minutes, ensuring the water remains at a gentle simmer to prevent the dumplings from falling apart. They are done when they float to the surface and feel firm yet springy to the touch.
  6. In a separate pan, melt a bit more butter over medium heat. Once the dumplings are cooked, transfer them to the pan and sauté gently until they develop a light golden crust on the outside. This step adds a delightful texture contrast to the soft interior.
  7. Taste one dumpling for salt and adjust if necessary. Serve the Spinatknödel warm, garnished with a sprinkle of additional grated cheese if desired. They pair beautifully with a side of crusty bread or boiled potatoes, making for a hearty and satisfying meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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