Pustertaler Kasnocken auf Blattspinat

quark

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese offers a similar texture with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive cheese with a similar flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while margarine is a cost-effective substitute.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to reduce calories, though it alters texture.

Grate the cheese using a coarse grater and mix it with the flour in a bowl to prevent clumping.

Add 2 eggs and 1 teaspoon salt to the mixture and stir until combined.

Check the consistency; it should be like a thicker spaetzle dough.

Add 2-3 tablespoons of cream to soften the mixture, adjusting as necessary.

Let the mixture rest for a while to allow the flour to absorb moisture.

Fill a 3-liter pot halfway with water, add salt, and bring it to a boil.

Once boiling, reduce the heat to medium so the water simmers gently.

Wet a spoon and scoop out portions of the dough, shaping them into dumplings and dropping them into the simmering water.

Cook the dumplings for 20-25 minutes, ensuring they float to the surface.

In a separate pot, melt 20-30 g of butter and sauté chopped garlic briefly.

Add 1 tablespoon of flour to the melted butter and cook it for a moment before adding 1 liter of milk.

Stir the mixture with a whisk until it thickens, then add the spinach and sliced carrots.

Season with salt and nutmeg, and let it simmer on low heat, stirring occasionally.

Prepare the brown butter by melting 50 g of butter in a pan until it foams and turns brown, then remove from heat.

Once the dumplings are cooked, drain them carefully using a slotted spoon or by tilting the pot.

Plate the spinach mixture and top with the dumplings, drizzling with brown butter and garnishing with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens