Grüezi vom Geschmacksgipfel: so gehen Spinatknödel

Ingredients

• 500 g Spinach (frozen, thawed and roughly chopped)
• 4 pieces Day‑Old Bread Rolls (hard rolls or pretzel rolls, crust removed and torn)
• 2 large Eggs (room temperature)
• 2 pieces Small Onion (Charlotte) (halved, skins removed)
• 2 cloves Garlic (minced)
• 150 g Bergkäse (finely grated; can substitute Parmesan)
• 20 g All‑Purpose Flour (about 2 tbsp, for binding)
• 20 g Breadcrumbs (plain, for texture)
• 30 g Sliced Almonds (toasted, divided (some in dough, some for garnish))
• 120 g Unsalted Butter (divided: 60 g for brown butter, 30 g for purée, 30 g for cooking)
• 200 g Celery Root (peeled and cubed)
• 300 g Potatoes (peeled and cubed)
• 100 ml Almond Milk (unsweetened)
• to taste Salt
• to taste Black Pepper
• 1 pinch Nutmeg (freshly grated)
• 1 piece Bay Leaf (for purée, remove before serving)

Instructions

1. Prepare Spinach

   If using frozen spinach, thaw it completely, squeeze out excess water and roughly chop.

   Time: PT5M

2. Sauté Onion and Garlic

   Heat 30 g butter in a frypan over medium heat. Add the halved small onions and sauté until lightly golden, then add the minced garlic and cook 1 minute more. Season with a pinch of nutmeg, black pepper and a little salt.

   Time: PT5M

   Temperature: Medium heat

3. Make Dumpling Base

   In a large mixing bowl combine the chopped spinach, two beaten eggs, torn day‑old rolls, the sautéed onion‑garlic mixture, grated Bergkäse, flour, breadcrumbs and half of the sliced almonds. Mix with hands until just combined; the dough should be firm but slightly sticky.

   Time: PT10M

4. Rest the Dough

   Cover the bowl with plastic wrap and let the dumpling mixture rest at room temperature for 15 minutes.

   Time: PT15M

5. Prepare Browned Butter (Nussbutter)

   In a clean saucepan melt the remaining 60 g butter over low heat. Continue cooking, gently swirling, until the butter turns a light caramel colour and gives a nutty aroma. Strain through a fine mesh sieve into a small bowl and set aside.

   Time: PT5M

   Temperature: Low heat

6. Cook Celery‑Potato Purée

   Place the cubed celery root, potatoes and the bay leaf in a saucepan, cover with cold water, add a pinch of salt and bring to a boil. Reduce to a gentle simmer and cook until tender, about 12 minutes. Drain, discard the bay leaf, then return to the pot. Add 30 g butter, almond milk and a pinch of nutmeg, then mash or blend until smooth and creamy. Adjust seasoning with salt and pepper.

   Time: PT20M

   Temperature: Medium heat

7. Shape Dumplings

   With damp hands, divide the dough into 8‑10 equal portions and roll each into a smooth ball about the size of a golf ball.

   Time: PT5M

8. Poach Dumplings

   Fill a large pot with water, bring to a gentle simmer (no rolling boil). Add a pinch of salt. Carefully lower the dumplings into the water. Cook until they rise to the surface, about 8‑10 minutes.

   Time: PT10M

   Temperature: Simmer

9. Plate and Finish

   Spoon a generous portion of the warm celery‑potato purée onto each plate. Place a poached dumpling on top, drizzle with the strained browned butter and sprinkle the remaining toasted sliced almonds.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

35 g

Fat

18 g

Fiber

5 g