Spinatknödel (spinach dumplings)

A very traditional South Tyrolean dish, especially during autumn, in the so called Törggele season. Instead of spinach you can also use cheese, beetroot or speck.

20g Butter

1 onion

1 clove of garlic

250g spinach, blanched and drained

2 eggs

150g diced (one day old) rolls

50ml milk

35g quark

2 tbs flour

parmigiano, butter

salt, pepper, nutmeg

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Melt the butter in a pan, add the diced onions and the garlic until glassy, then add the chopped spinach and season with salt, pepper and nutmeg.

Put the diced bread in a bowl and add spinach, milk, eggs, quark and flour and mix well to a dough.

Let the dough rest in the fridge for at least one hour (the longer the better)

Take the dough out of the fridge, bring a big pot of water to boil and form small dumplings out of the dough. Simmer dumplings for about 10 minutes (or until they start turning around). Serve with melted brown butter and parmigiano.