The most delicious Tyrolean spinach and cheese dumplings

We are just back from the Tyrolean Alps catching up with family and friends. We had the most gorgeous weather! So we went walking in the mountains, swimming in beautiful mountain lakes, looking for chanterelles and eating loads of delicious Austrian food. We had wonderful summer days and now back home in Hamburg we were greeted by heavy rain and wind. So instead of slurping iced cucumber soups I have a craving for some soul food. This delicious Tirol-Style spinach and cheese dumpling recipe is the perfect recipe for rainy days. It’s with fresh spinach, cheese and dry bread cubes. I love to serve these dumplings with some tasty sage butter and some extra mountain cheese.

The recipe is of course without onions or garlic, so it’s perfect for all fructose malabsorption sufferers. It is quite easy and any leftover dumplings can be fried with some egg the next day!

Austria and the Alp regions are very well known for all sorts of savory or sweet Knödel (dumpling) recipes. If you’ve been on a holiday in this area I’m sure you came across bacon dumplings, apricot dumplings or even plain bread dumplings. Have you already seen the recipe for these sweet strawberry dumplings!? Remember to share your feedback and pics of your takes of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. Love to see your pics!

Delicious Tyrolean spinach and cheese dumplings

Tiroler Spinatknödel - Spinach Dumplings with cheese and nutty sage butter

  • 200 gram dry bread cubes
  • 2 fresh free range eggs
  • 180 ml milk
  • 250 gram fresh spinach
  • 1 bunch fresh mint
  • 180 gram spicy mountain cheese
  • 2 tbsp bread crumbs
  • salt
  • pepper
  • nutmeg
  • 1 tsp lime zest
  • 150 gram butter
  • 1 bunch sage
  1. In a medium size pot bring salted water to a boil and blanch fresh spinach for about 1 minute. Drain under cold water and pad dry. Chop spinach into small pieces. 

  2. In a small pot bring milk to a boil. Put dry bread cubes into a big bowl and pour hot milk over it. Let it rest for about 5 minutes. Add eggs, spinach, nutmeg, salt, pepper, 2/3 of the grated mountain cheese, chopped mint and lime zest to the bread cubes. Mix together until you have a smooth dumpling dough. If the dough is too wet add bread crumbs, if it's too dry add more milk. Let it rest for 10 minutes. Take a handful of dumpling dough and roll balls in your wet hands. 

  3. Bring salted water in a big pot to a boil and add your dumplings. Turn down the heat and let them simmer for about 15 - 20 minutes. 

  4. Meanwhile put your butter into a small pan add the sage and let it melt slowly. Take out your dumplings and arrange them on the plates. Drizzle some nutty sage butter over them, sprinkle with grated cheese and serve quickly! Enjoy!

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