Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Knöpfli dough
To cook
Knöpfli
How it's done
Knöpfli dough
Mix the flour and salt in a bowl. Puree the eggs, spinach, water and oil, pour into the flour, mix with a risotto spoon and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.
To cook
In batches, press the dough through a knöpfli sieve into the simmering salted water. Cook the knöpfli until they float to the surface, remove with a slotted spoon, drain.
Knöpfli
Heat the clarified butter in a non-stick frying pan. Fry the knöpfli for approx. 3 mins., turning occasionally, serve with the parmesan.
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