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Spinatknödel mit gerösteter Butter
Hearty and flavorful spinach dumplings, a classic Austrian dish, served with a rich, nutty brown butter sauce and a sprinkle of Parmesan cheese. These dumplings are perfect as a main course or a substantial side dish.
🧂 Zutaten
- 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)
👨🍳 Zubereitung
- 1
Prepare the dumpling dough: Place the bread cubes in a large bowl. Pour the warm milk over the bread and let it soak for about 10 minutes. Season with salt.
💡 Profitipps: Ensure the milk is warm, not hot, to avoid cooking the eggs prematurely. - 2
Whisk the eggs and add them to the soaked bread mixture. Add the grated savory cheese and chopped spinach. Knead the mixture well until it forms a cohesive dough. If the dough is too dry, add a little more milk; if too wet, add a tablespoon or two of breadcrumbs.
💡 Profitipps: The consistency should be firm enough to shape into balls. - 3
Sauté the onions in 80g of butter in a pan until golden brown. Add the minced garlic and sauté for another minute. Add this mixture to the dumpling dough along with a pinch of freshly grated nutmeg. Knead everything together thoroughly and let the dough rest for about 30 minutes.
- 4
Bring a large pot of salted water to a gentle simmer. Shape the dough into equal-sized balls (about 12-16 dumplings).
💡 Profitipps: Wet your hands slightly to prevent sticking when shaping the dumplings. - 5
Gently drop the dumplings into the simmering water. Cook for about 15-20 minutes, or until they float to the surface and are cooked through. Alternatively, steam them for about 25 minutes.
💡 Profitipps: Do not overcrowd the pot; cook in batches if necessary. - 6
While the dumplings are cooking, prepare the brown butter sauce. Melt 100g of butter in a separate pan over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a rich golden brown and smells nutty. Be careful not to burn it.
💡 Profitipps: Watch the butter closely; it can go from browned to burnt very quickly. - 7
Once the dumplings are cooked, remove them from the water with a slotted spoon and drain them. Toss the dumplings gently in the brown butter sauce.
💡 Profitipps: You can also pan-fry the boiled dumplings in the brown butter for a slightly crispier exterior. - 8
Serve the Spinatknödel immediately, garnished with freshly grated Parmesan cheese.
💡 Profitipps: A side of sauerkraut or a simple green salad complements this dish well.
💡 Profitipps
- ✓Using day-old bread is crucial for the right dumpling texture.
- ✓Ensure spinach is well-drained to avoid a watery dough.
- ✓Brown butter adds a depth of flavor that is characteristic of this dish.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add a tablespoon of flour to the dough if it seems too wet.
- Serve with a dollop of sour cream or a sprinkle of chives.
- For a richer sauce, a tablespoon of heavy cream can be added to the brown butter.