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.

Mushroom and Spinach Knödel (Pilz- und Spinatknödel)

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

  1. In a large bowl, mix together the chopped mushrooms, cooked spinach, bread crumbs, eggs, Parmesan cheese, parsley, salt, and pepper.
  2. Form the mixture into small dumplings, about the size of a golf ball, and roll them in flour to coat.
  3. In a large pot of boiling salted water, cook the dumplings for about 10-12 minutes, or until they float to the surface.
  4. While the dumplings are cooking, melt the butter in a skillet over medium heat.
  5. Once the dumplings are cooked, transfer them to the skillet and cook until golden brown on all sides.
  6. 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