Spinatknödel gehen immer – das Gemüse ist wunderbar versteckt, sie schmecken gut und lassen sich auch hervorragend einfrieren. Wir zeigen, wie man die Spezialität am besten zubereitet.
Cut the bread rolls into small pieces and place in a large bowl as dumpling bread. Then pour over warm milk and season with salt. Whisk the eggs and add to the dumpling mixture, then leave the mixture to rest briefly. Add the cheese and spinach and knead the whole mixture well. Sauté the onions in a pan with the butter until they are golden brown. Add the garlic to the onions, fry briefly and add the butter, garlic and onion mixture to the rest of the ingredients. Knead everything well and leave to rest for about half an hour.
Check that the mixture has the right consistency: The dough should be easy to knead and shape and should also keep its shape well. If the dough is not firm enough, add some breadcrumbs; if the dough is too dry, add some milk or eggs. Shape the dumplings and cook over steam for around 25 minutes (tip: they are particularly good when cooked in a steamer).
Meanwhile, melt the butter and brown lightly, grate the Parmesan. Serve the finished dumplings with melted butter and Parmesan and enjoy!
