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Vegetarian, European

Spinach Knödel with brown butter and Parmesan

Spinach knödel are bread and spinach dumplings, a Central European specialty, topped with brown butter and Parmesan. This recipe serves 4 and takes 45 minutes, with medium difficulty, for €2.00 per person. Success depends on squeezing the spinach very dry so the dumplings hold together while cooking.

Tonight I'm making spinach knödel, soft green bread dumplings topped with brown butter and Parmesan.

Spinach Knödel with brown butter and Parmesan
Total time
45 min
Difficulty
Medium
Cost per person
€2.00
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Under their rustic green color hides a soft, pillowy crumb that melts on the tongue, carried by brown butter and Parmesan that add salty crunch and a toasted aroma. Stale bread gives the dumplings body, spinach brings freshness, and nutmeg rounds out the flavor without ever taking over.

This is the kind of dish that breaks up the weekly routine without requiring a complicated shopping list, perfect for a weeknight when you want to cook a little more than usual. Kids generally like the soft texture and mild flavor, especially if you leave the Parmesan on the side so they can add as much as they want.

The ingredients

4 people

Bakery

  • Stale bread 250 g

Dairy

  • Milk 20 cl
  • Eggs 2
  • Butter 80 g
  • Grated Parmesan 60 g

Frozen foods

  • Frozen chopped spinach 400 g

Fruits and vegetables

  • Onion 1
  • Green salad 1

Pantry

  • Flouroften in the pantry 3 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Thaw the spinach and squeeze it very dry, then mix it with the bread soaked in warm milk. 10 min

    Squeeze it between your hands until the green liquid stops running out.

  2. Cook the chopped onion in a knob of butter, then add it with the eggs, flour, nutmeg, salt, and pepper. 10 min

    Let the dough rest for ten minutes before shaping.

  3. Shape eight balls and drop them into gently simmering salted water. 15 min

    Test with one ball first, if it falls apart add a little more flour.

  4. Melt the remaining butter in a saucepan until it smells nutty. 3 min

    Take it off the heat as soon as you smell it, it can burn in seconds.

  5. Serve the drained knödel topped with brown butter and a sprinkle of Parmesan, alongside the salad.

    Add a touch of ground pepper over the Parmesan.

Our tips to get it right

  • Use bread that's truly stale, even slightly hard, it absorbs the milk better without turning gummy.
  • If the dough still feels wet after resting, add a spoonful of flour rather than overworking it.
  • Cook the knödel in gently simmering water, not a rolling boil, strong bubbles can break them apart.

The variations

  • Swap the Parmesan for shredded Gruyère for a milder, meltier flavor.
  • For a quicker version, shape smaller dumplings, they'll cook in about eight minutes.
  • Stir in some cooked bacon bits with the onion for a heartier, less vegetarian version.

What to serve it with

  • Green salad with a sharp vinaigrette
  • Homemade apple sauce
  • A glass of sweet cider

Storage

Store cooked knödel in the fridge for two to three days in a sealed container. They freeze well once cooked and cooled, reheat them in a steamer or in a little butter in a pan.

Questions about this dish

Can you make the knödel dough ahead of time?

Yes, you can make it the day before and keep it covered in the fridge. Shape and cook the dumplings just before serving so they hold together better.

Can you use fresh spinach instead of frozen?

Yes, use about 600g of fresh spinach, wilted and squeezed very dry before chopping. The result is very close, sometimes even more flavorful.

Why do my knödel fall apart in the water?

It's almost always too much moisture in the spinach or bread. Squeeze the spinach harder next time, or add a spoonful of flour to the dough.

Do kids actually like spinach knödel?

The soft texture and mild flavor usually win kids over, especially served with Parmesan on the side. Many prefer plain brown butter without too much pepper.

How long does it take to make spinach knödel, soft bread dumplings with brown butter, Parmesan, and a green salad?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in spinach knödel, soft bread dumplings with brown butter, Parmesan, and a green salad?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does spinach knödel, soft bread dumplings with brown butter, Parmesan, and a green salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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