South Tyrolean Dumpling Trio – Three Dumplings on One Plate
A colourful dumpling trio from South Tyrol: verdant spinach dumplings, vibrant beetroot dumplings and golden cheese dumplings made with nutty Gruyère. Each variety has its own personality – together on the plate they form a hearty vegetarian mountain dish.
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Ingredients
Spinatknödel
- 2 g butter
- 6 g Onion
- 1 Piece Garlic
- 3 g Spinach leaves
- 2 Piece Egg
- 15 g Bread Cubes for Dumplings
- 5 ml Milk
- 5 g Quark
- 2 Tbsp Wheat flour Type 405
- 1 Pinch Salt
- 1 Pinch Pepper
- 1 Pinch Nutmeg
Rote-Bete-Knödel
- 2 g butter
- 3 g Red Onion (Purple Onion)
- 15 g Bread Cubes for Dumplings
- 1 g Beetroot
- 2 Piece Egg
- 5 g Quark
- 1 Pinch Salt
- 1 Pinch Coriander Powder
- 1 Pinch Sage
- 1 Pinch Caraway
Käseknödel
- 15 g Gruyere cheese
- 15 g Bread Cubes for Dumplings
- 2 Piece Egg
- 1 Pinch Salt
- 1 Pinch Nutmeg
- 5 ml Milk
- 1 Tbsp Cornstarch
Preparation
1. Sauté onion and garlic
Melt the butter in a small saucepan over medium heat. Sauté the diced onion and pressed garlic until translucent, without letting them brown.
2. Purée the spinach mixture
Finely chop the blanched spinach and season with salt, pepper and a generous pinch of nutmeg. Place in a tall container with the eggs and blend to a smooth purée using a stick blender.
3. Knead dough and rest
Cut the bread cubes into small pieces and place in a bowl. Add the spinach mixture, milk, quark and flour and knead everything carefully into a mouldable dough. Cover and let rest for about 20 minutes.
4. Shape and poach dumplings
Shape dumplings of about 40–50 g each with moistened hands. Bring a large pot of salted water to the boil, reduce the heat and let the dumplings simmer gently for about 10 minutes until they float to the surface.
5. Sauté onion
Sauté the diced red onion in butter over medium heat until translucent. Then mix with the diced bread cubes in a bowl.
6. Purée beetroot and combine
Blend the cooked beetroot with the eggs until smooth. Fold this vibrantly coloured mixture together with the quark into the bread cubes. Season with salt, coriander, sage and caraway.
7. Rest, shape and cook
Cover the dough and let it swell for 20 minutes. Then shape dumplings of 40–50 g and poach in gently simmering salted water for about 10 minutes until they float.
8. Mix the cheese dough
Dice the bread cubes finely and place in a large bowl. Thoroughly mix with the beaten eggs, milk, grated Gruyère and cornstarch. Season generously with salt and freshly grated nutmeg.
9. Rest and poach
Cover the mixture and let it swell for about 20 minutes. Then roll dumplings of 40–50 g each and cook in gently simmering salted water for 10–12 minutes until they float to the surface on their own.