Spinatknödel Recipe by Anna Veternik / Vegan Spinach Dumplings

If using fresh spinach, wash and chop it. If using frozen, thaw and drain it well.

In a large skillet, heat the olive oil and sauté the onion and garlic until translucent.

Add the spinach to the skillet and cook until wilted (if fresh) or heated through (if frozen). Season with salt, pepper, and nutmeg. Remove from heat and let cool slightly.

In a large bowl, combine the bread cubes, sautéed spinach mixture, eggs, milk, and Parmesan cheese. Mix well until combined.

Form the mixture into small dumplings, about the size of a golf ball.

Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water.

Cook the dumplings for about 10-15 minutes, or until they float to the surface and are cooked through.

Remove the dumplings with a slotted spoon and let drain.

In a separate pan, melt the butter and lightly brown the dumplings for added flavor before serving.

Equipment Needed

Spice Level:

Dietary