Canederli or Knödel are a typical dish of Tyrol but also a German, Austrian and Czech specialty to be enjoyed as an appetizer, first course or even as a dessert, in fact they can be made with variable doughs. Poor dish of the farmers who used leftover food by recycling it. Very genuine and substantial, we offer them salted with spinach and as in our vegan recipes, without the use of products of animal origin.
I Canederli or Knödel are a typical dish of Tyrol but also a German, Austrian and Czech specialty to be enjoyed as an appetizer, first course or even as a dessert, in fact they can be made up with variable doughs. Poor dish of the peasants they used, by recycling it, leftover food.
Very genuine and substantial, we offer them salted with spinach and as in ours vegan recipes, without the use of products of animal origin.
Ingredients
- 1 liter of vegetable broth
- 2 tablespoons of extra virgin olive oil
- 200 g of stale bread crumbs
- 30 g of spinach
- 1 onion
- 1 tablespoon of parsley
- 40 g of breadcrumbs
- 150 ml of soy milk
- nutmeg
- sale
- 1 teaspoon of chives
- Preparation Time:
30 minutes - Cooking time:
15 minutes - Rest time:
- - Dose:
2 people to - Difficulty:
low
Tyrolean dumplings with spinach in broth: preparation
- In a bowl, put the bread crumbs cut into cubes and pour the warm milk over it to soften it.
- Meanwhile, cook the spinach in salted water for about 5/10 minutes.
- When they are cooked, drain them and brown them together with the finely chopped onion in a pan with oil and parsley.
- Pour everything into the bowl, with the bread, adding a pinch of nutmeg, salt, breadcrumbs and mix very well.
- Now we make ball-shaped meatballs (4-6 cm in diameter) with the mixture and let them rest.
- We prepare the broth and once it has been brought to a boil we immerse the dumplings and cook them for about 15 minutes.
Ready, we serve ours hot dumplings with spinach in broth sprinkling with a pinch of chives.
Gloria Mastrantonio
Photo: ingengno-in-cucina.blogspot.com
