Spinatknödel mit gerösteter Butter
Delicious German-style spinach dumplings served with nutty brown butter and Parmesan cheese, perfect for a comforting meal.
Ingredients
Bread and dairy
- 250 g Day-old white bread (cut into 1 cm cubes)
- 125 ml Milk (warmed)
- 2 large Eggs
- 50 g Savory cheese (grated (e.g., Emmental, Gruyère))
- 250 g Strained spinach (thawed and excess water squeezed out, finely chopped)
- 80 g Butter (for sautéing onions)
- 120 g Onion (finely chopped)
- 15 g Garlic (minced)
- to taste Salt
- pinch Nutmeg (freshly grated)
- 100 g Butter (for brown butter sauce)
- to serve Parmesan cheese (grated)
Instructions
- Soak bread cubes in warm milk for 10 minutes, then season with salt.
- Mix eggs, cheese, spinach, and knead into a firm dough. Rest for 30 minutes.
- Sauté onions in butter until golden, add garlic and nutmeg, then combine with dough.
- Shape into dumplings, cook in simmering salted water for 15-20 minutes until floating.
- Melt butter for brown butter, cook until golden and nutty, then toss dumplings in it.
- Serve immediately with grated Parmesan on top.
Notes
Ensure the dough is firm enough to shape into balls; adjust with breadcrumbs or milk as needed.