Ingredients with Measurements:
- 1 pound of fresh spinach
- 1 cup of breadcrumbs
- 1 cup of flour
- 2 eggs
- 1/2 cup of milk
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped onion
- 1/4 cup of chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling water
- Mixing bowl
- Wooden spoon
- Colander
- Food processor or blender
Step-by-step instructions:
1. Wash the spinach thoroughly and remove any tough stems or veins.
2. Bring a large pot of salted water to a boil and add the spinach. Cook for 2-3 minutes until wilted.
3. Drain the spinach in a colander and let it cool.
4. Once cooled, chop the spinach finely and set aside.
5. In a mixing bowl, combine the breadcrumbs, flour, eggs, milk, Parmesan cheese, onion, parsley, salt, and pepper. Mix well until a dough forms.
6. Add the chopped spinach to the dough and mix until well combined.
7. Form the dough into small balls, about the size of a golf ball.
8. Bring a large pot of salted water to a boil and add the Knödel. Cook for 10-12 minutes until they float to the surface.
9. Remove the Knödel from the water with a slotted spoon and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 12 minutes
5. Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 40g
Protein: 12g
Fiber: 4g
Substitutions for ingredients:
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
- Instead of Parmesan cheese, you can use any other hard cheese such as Pecorino Romano or Asiago.
Variations:
- You can add cooked bacon or ham to the dough for a meatier version.
- You can substitute the spinach with other greens such as kale or Swiss chard.
Tips and tricks:
- Make sure to squeeze out any excess water from the spinach before chopping it.
- If the dough is too sticky, add more flour.
- To make the Knödel more flavorful, you can sauté the onion and parsley in butter before adding them to the dough.
Storage instructions:
Leftover Knödel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Knödel, simply place them in a pot of boiling water for 2-3 minutes until heated through.
Presentation ideas:
Serve the Knödel on a bed of sautéed spinach or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
Pair with a light white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with roasted potatoes or a side salad.
Troubleshooting advice:
- If the Knödel fall apart in the water, the dough may be too wet. Add more flour to the dough to help it hold together.
Food safety advice:
Make sure to cook the Knödel thoroughly to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Knödel is a traditional German dish that is typically made with bread or potato dough. Spinach Knödel is a variation that is popular in Austria and other parts of Europe.
Flavor profiles:
The Knödel con Spinaci has a savory and slightly nutty flavor from the Parmesan cheese and breadcrumbs. The spinach adds a fresh and slightly bitter taste.
Serving suggestions:
Serve the Knödel as a main dish with a side of vegetables or as a side dish with roasted meats.
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Region: Austrian