Spinach knöpfli

Name: Spinach knöpfli
Prep time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 150 g flour for making dumplings; 150 g white flour; 3 eggs; 2 tbsp clarified butter; 30 g grated Parmesan; 200 g frozen leaf spinach; 1 tbsp olive oil; 1 tsp salt

Vegetarian family kitchen

Total: 1 hr | Active: 30 min.

vegetarian

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Mums everywhere are familiar with the age-old question – How do I get my child to eat more vegetables? Well, this recipe has the answer ... with these spinach knöpfli! My girls have loved them from a young age, and this dish is still one of our top ten lunchtime favourites.

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 person

Knöpfli dough
150 g	flour for making dumplings
150 g	white flour
1 tsp	salt
3	eggs
200 g	frozen leaf spinach, slightly defrosted, firmly squeezed, roughly chopped
1 ½ dl	water
1 tbsp	olive oil

To cook
	salted water, boiling

Knöpfli
2 tbsp	clarified butter
30 g	grated Parmesan

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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