Ingredients with Measurements:
- 500g spinach
- 200g bread crumbs
- 200g flour
- 2 eggs
- 100g butter
- 1 onion
- 1 garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 1/2 cup milk
Special equipment needed:
- Large pot
- Blender or food processor
- Mixing bowl
- Wooden spoon
- Knife
- Cutting board
- Steamer basket
Step-by-step instructions:
1. Wash the spinach and remove any tough stems. Bring a large pot of salted water to a boil and blanch the spinach for 1-2 minutes. Drain and rinse with cold water to stop the cooking process.
2. Squeeze out as much water as possible from the spinach and chop it finely.
3. In a large mixing bowl, combine the spinach, bread crumbs, flour, eggs, salt, pepper, and nutmeg. Mix well with a wooden spoon.
4. In a pan, melt the butter over medium heat. Add the finely chopped onion and garlic and sauté until translucent.
5. Add the sautéed onion and garlic to the mixing bowl and stir well.
6. Gradually add the milk to the mixture, stirring constantly until the dough is moist but not too wet.
7. Cover the mixing bowl with a clean kitchen towel and let the dough rest for 30 minutes.
8. Fill a large pot with water and bring it to a boil. Place a steamer basket over the pot.
9. With wet hands, form the dough into small balls, about the size of a golf ball.
10. Place the balls in the steamer basket and steam for 20-25 minutes, until they are cooked through.
11. Serve hot with melted butter or a creamy mushroom sauce.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
Boiling water for blanching spinach and steaming the Spinatknödel.
Serving size:
This recipe makes about 20 Spinatknödel, serving size is 2-3 per person.
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 16g
Protein: 5g
Substitutions for ingredients:
- Instead of fresh spinach, you can use frozen spinach that has been thawed and squeezed dry.
- You can use vegetable broth instead of milk for a vegan version.
- Any type of bread crumbs can be used.
Variations:
- Add grated Parmesan cheese to the dough for extra flavor.
- Substitute the spinach with Swiss chard or kale.
- Add chopped mushrooms to the sautéed onion and garlic for a heartier dish.
Tips and tricks:
- Make sure to squeeze out as much water as possible from the spinach to avoid a soggy dough.
- Wet your hands before forming the dough into balls to prevent sticking.
- If the dough is too wet, add more flour. If it's too dry, add more milk.
Storage instructions:
Store leftover Spinatknödel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the Spinatknödel for 5-10 minutes until heated through.
Presentation ideas:
Serve the Spinatknödel on a bed of sautéed mushrooms and drizzle with melted butter or mushroom sauce.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Braised red cabbage
Troubleshooting advice:
- If the dough is too wet, add more flour.
- If the dough is too dry, add more milk.
- If the Spinatknödel fall apart during cooking, the dough may be too dry or not well-formed. Try adding more milk or reforming the balls with wet hands.
Food safety advice:
Make sure to thoroughly wash the spinach and cook it properly to avoid any risk of foodborne illness.
Food history:
Spinatknödel is a traditional Austrian dish that has been enjoyed for centuries.
Flavor profiles:
The Spinatknödel has a savory flavor with hints of nutmeg and onion.
Serving suggestions:
Serve the Spinatknödel as a main dish or as a side dish to a larger meal.
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Region: Austrian