Last year on our holiday which we spent in Alps, we decided to climb the Aggenstein which is the mountain on the German-Austrain border. Like almost every mountain over 2000m the hike was tiring and long. On the last station before climbing the mountain top we decided to take a break and have a coke in the mountain hostel (I am only allowed to drink coke while hiking in the mountains!).

The mountin hostel was on the Austrain side so we could find Austrain dishes on the menu. Although we spent here holiday every summer I havent got a chance to try many Austrian dishes. So here was my chance! We have ordered Speckknödel and Spinatknödel. Can you imagine that the vegetairian version is as good as the meat one! What a surprise!

Austrain made Knödel each time when they didnt know what to put on the table. Knödel need only few ingredients and are nt difficult to make. With a little bit of butter and cheese this dish can be a highlight!

I would certainly recommend trying them while your holiday in Tirol or just cooking them on your own in case you dont have any idea what to put today on the table;)

Traditional Spinatknödel

Course Main Dish
Cuisine Austrian
Servings 2 People

Ingredients

  • 4 old bread rolls
  • 300 g spinach
  • 2 onions very finly chopped
  • 30 g butter to fry
  • 1 garlic clove
  • 1 egg
  • 125 g milk warm
  • salt and nuttmeg
  • 50 g parmesan to serve
  • 2 tbsp chives to serve
  • 50 g brown butter to serve

Instructions

  1. Fry the onions on low heat until golden brown - remember, the slower you fry them the better they will taste!
  2. Cut the bread rolls into cubes and put them into large bowl.
  3. Pour warm milk over it and salt it and add some nutmeg.
  4. Add eggs and stir until the ingredients combine. Set aside for 15 minutes.
  5. Take the large bowl and add spinach and stir again.
  6. Add chopped garlic to the fried onions and fry them for about 2-3 minutes. Add it to the large bowl and mix all ingerients well.
  7. Set aside for 30 minutes, before you start forming the dumplings.
  8. After 30 minutes check if you are able to form the dumlings out of the dough. If the dough is too hard: add a little more milk. If the though is too soft, add more bear rolls/bread crumbs. If the dough dosnt stick together you may need to add another egg.
  9. From the dumplings and cook them for 25 minutes.
  10. In the mean time grate the Parmesan, chop the chieves and brown the butter.
  11. Serve warm with a salad.
Author

I am a Web Designer & Developer on a daily basis. Travelling and cooking sre my biggest hobbies and thats how I spend the most of my free time. Discovering new cultures and most of all - new eating culutres has been a lot of fun and I am always looking forward to cooking something traditional from every part of our planet.

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