Sudtiroler Spinach Dumplings with Butter & Parmesan

Delicious Sudtiroler Spinach Dumplings with Butter & Parmesan

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Prepare the Spinach: Start by washing the fresh spinach thoroughly. In a large pot, bring water to a boil, add a pinch of salt, and blanch the spinach for about 2-3 minutes until wilted. Drain and cool under cold running water. Squeeze out excess moisture and chop finely.
Toast the Bread: Cut the stale bread into small cubes and spread them on a baking sheet. Toast them in a preheated oven at 350°F (175°C) for about 10-15 minutes until golden brown.
Mix the Ingredients: In a large bowl, combine the chopped spinach, toasted bread cubes, grated Parmesan, and a pinch of salt and pepper. In a separate bowl, beat the eggs and then add them to the mixture. Stir well until everything is evenly combined.
Form the Dumplings: With your hands, form the mixture into small balls or dumplings, about the size of a golf ball. You should get around 12-15 knödel from this mixture.
Cook the Knödel: Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water and let them cook for about 15-20 minutes. They are done when they float to the surface.
Prepare the Butter Sauce: In a small saucepan, melt some butter over low heat. You can add a bit of fresh or dried herbs like sage or thyme for extra flavor.
Serve: Once the dumplings are cooked, use a slotted spoon to gently remove them from the water. Place them on a plate and drizzle with the melted butter sauce. Top generously with additional grated Parmesan before serving.