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

Ingredient Substitutions

• Instead of Spinach: Fresh spinach (600 g)
• Instead of Day‑Old Bread Rolls: Stale white bread, Stale pretzel rolls
• Instead of Eggs: 1 egg + 2 tbsp water (per egg)
• Instead of Small Onion (Charlotte): 1 small yellow onion
• Instead of Garlic: 1/2 tsp garlic powder
• Instead of Bergkäse: Parmesan cheese
• Instead of All‑Purpose Flour: Spelt flour
• Instead of Breadcrumbs: Panko
• Instead of Sliced Almonds: Chopped hazelnuts
• Instead of Unsalted Butter: Ghee (for brown butter)
• Instead of Celery Root: Parsnip
• Instead of Potatoes: Sweet potatoes
• Instead of Almond Milk: Regular milk, Oat milk
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Nutmeg: Mace
• Instead of Bay Leaf: Thyme sprig

Equipment Needed

• Large Mixing Bowl
• Saucepan
• Frypan or Small Skillet
• Colander or Fine Mesh Sieve
• Wooden Spoon
• Knife
• Cutting Board
• Slotted Spoon
• Food Processor or Hand‑Mixer (optional)

Critical Steps — Do Not Skip

• Sauté the onion and garlic gently to avoid burning.
• Keep the poaching water at a gentle simmer, not a rolling boil.
• Rest the dumpling mixture for 15 minutes to improve binding.

Chef Tips from the Video

• Toast the sliced almonds in a dry pan for 2‑3 minutes before adding to the dumpling mixture for extra crunch.
• A pinch of freshly grated nutmeg adds a subtle warmth that complements both the dumpling and the purée.
• If you cannot find Bergkäse, use a sharp, aged Gruyère for a similar alpine flavor.

Troubleshooting

Storage

Refrigerator: Store leftover dumplings and purée in airtight containers for up to 2 days.

Freezer: Dumplings can be frozen uncooked; place on a tray, freeze solid, then transfer to a zip‑lock bag for up to 1 month. Re‑heat by poaching directly from frozen.

Room temperature: Browned butter can be kept at room temperature for a few hours in a sealed jar.

Make-Ahead Tips

• Prepare the dumpling mixture a day ahead and keep it covered in the fridge; shape just before cooking.
• The celery‑potato purée reheats well in a gentle saucepan with a splash of milk.
• Browned butter can be made up to 4 hours ahead; keep warm in a thermos.

Frequently Asked Questions