Mushroom and Spinach Knödel (Pilz- und Spinatknödel)
Pilz- und Spinatknödel, or Mushroom and Spinach Knödel, are a traditional Viennese dish that is perfect for a hearty and comforting meal. These savory dumplings are packed with earthy mushrooms and nutritious spinach, making them a delicious and satisfying option for lunch or dinner.
Ingredients
- 1 pound fresh mushrooms, finely chopped
- 1 cup cooked spinach, squeezed dry and chopped
- 2 cups bread crumbs
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons butter
Instructions
- In a large bowl, mix together the chopped mushrooms, cooked spinach, bread crumbs, eggs, Parmesan cheese, parsley, salt, and pepper.
- Form the mixture into small dumplings, about the size of a golf ball, and roll them in flour to coat.
- In a large pot of boiling salted water, cook the dumplings for about 10-12 minutes, or until they float to the surface.
- While the dumplings are cooking, melt the butter in a skillet over medium heat.
- Once the dumplings are cooked, transfer them to the skillet and cook until golden brown on all sides.
- Serve the Pilz- und Spinatknödel hot, garnished with additional Parmesan cheese and chopped parsley if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 10g
Supplies
Large bowl Pot Skillet
Tools
Cutting board Knife Wooden spoon
Serving suggestions
Serve the Pilz- und Spinatknödel with a dollop of sour cream and a side of crisp salad for a complete meal.
Tips & tricks
For a richer flavor, you can sauté the mushrooms before adding them to the dumpling mixture.
Cost
$10