DISH RESEARCH · Main dish
Spinatknoedel
Also known as: Spinatknödel
GuteKueche.at’s spinatknödel washes and chops spinach, cooks and cold-passes potatoes, combines them with crumbs, butter, garlic and egg components, then cooks the formed dumplings for twenty minutes in gently simmering salted water.
About Spinatknoedel
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GuteKueche.at’s spinatknödel combines chopped spinach and cooked, cold-passed floury potatoes with crumbs, butter, garlic and egg components. The formed dumplings cook in gently simmering salted water.
The spinach is washed, squeezed well and chopped small. The floury potatoes are cooked and passed cold. Butter is melted, while garlic is peeled and chopped.
The method first mixes egg, yolk and spinach together. The remaining ingredients are then combined with them, including the listed crumbs, butter, garlic, pepper and salt. The mixture rests briefly.
The mixture is formed into dumplings and placed in lightly simmering salted water. They cook for twenty minutes while the water is kept from boiling.
Chopped spinach and cold-passed floury potatoes run through these garlic-seasoned dumplings.
Ingredients in Spinatknoedel
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Spinachbase
- Eggbinder
- Cheeseseasoning
- Onionseasoning
- Saltseasoning
- Stale Breadbase
- Wheat flourbinder
- Cow Milkbinder
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.