Dining and Cooking
Italian Recipes

K is for Knödel (Italian Dumplings)



Italian Spinach Dumplings in a Parmesan Cream Sauce

Also called “Canederli,” these dumplings are a common dish in Northern Italy. There are many versions of this dish, but this was the best version I tasted during my time in the Dolomites.

Recipe:
8 oz Spinach 227g
3oz Stale Bread (Cubed) 84g
¼ c Milk 60g
1 Egg
2 Tbsp Ricotta 100g
¼ c Parmigiano (Grated) 20g
1-2 tsp Salt (To Taste) 2g
¼ tsp Nutmeg 1g
½ tsp Black Pepper (Ground) 1g
Flour (¼-½ c) 30g-60g (To Texture)

Cream Sauce:
3 Tbsp Butter 20g
1 Clove Garlic (Smashed)
1 c Heavy Cream 240g
¾ c Parmesan (Grated) 75g
Walnuts (Toasted)

-Pour the milk over the stale bread. It should be enough to soften some of the bread, but not soak the bread.
-Blanch the spinach: 30 seconds in boiling water and then into an ice bath to cool.
-Strain as much water from the spinach as possible and add to the bread with all the other ingredients.
-Add flour till the texture is just dry enough to form solid golf ball sized dumplings.
-Simmer the dumplings until they float, then leave simmering for another minute.
-In a separate pan, melt butter with a clove of crushed garlic.
-Toss the cooked dumplings in the butter till golden brown.
-Remove the dumplings and the garlic clove, then pour the cream and Parmesan into the remaining butter. Don’t worry if there are dumpling bits in the sauce as well. Those just keep it rustic.
-Pour the sauce over the dumplings and optionally finish with toasted walnuts and grated parm.

#italianfood #cooking #recipe #vegetarian #spinach

Welcome to the ABCs of Italian food K is for Canoodle when I was in the dolomites last spring I would run like a little maramota to order this dish at every single restaurant they each make it a little bit differently but this was hands down my favorite version take some

Stale bread and chop it into little cubes pour on some milk then let that sit while you blanch Your Spinach which basically means boil for 30 seconds and then flash chill in some ice water to protect the green color give the spinach a rough chop and then add it to the

Bread egg ricot parmesan salt pepper and Nutmeg then for the visual Learners out there add flour until the dough looks like this form golfball siiz dumplings and then simmer them till they float for 1 minute personally my favorite way to finish these is with a quick fry and

Some garlic butter then use the same pan to make a CR Pano with heavy cream parmesan and some freshly ground black pepper for the ultimate noodle top with crushed walnuts and part ofano a pure jum

39 Comments

  1. @TriggTube

    Italian Spinach Dumplings in a Parmesan Cream Sauce

    Also called “Canederli,” these dumplings are a common dish in Northern Italy. There are many versions of this dish, but this was the best version I tasted during my time in the Dolomites.

    Recipe:
    8 oz Spinach 227g
    3oz Stale Bread (Cubed) 84g
    ¼ c Milk 60g
    1 Egg
    2 Tbsp Ricotta 100g
    ¼ c Parmigiano (Grated) 20g
    1-2 tsp Salt (To Taste) 2g
    ¼ tsp Nutmeg 1g
    ½ tsp Black Pepper (Ground) 1g
    Flour (¼-½ c) 30g-60g (To Texture)

    Cream Sauce:
    3 Tbsp Butter 20g
    1 Clove Garlic (Smashed)
    1 c Heavy Cream 240g
    ¾ c Parmesan (Grated) 75g
    Walnuts (Toasted)

    -Pour the milk over the stale bread. It should be enough to soften some of the bread, but not soak the bread.
    -Blanch the spinach: 30 seconds in boiling water and then into an ice bath to cool.
    -Strain as much water from the spinach as possible and add to the bread with all the other ingredients.
    -Add flour till the texture is just dry enough to form solid golf ball sized dumplings.
    -Simmer the dumplings until they float, then leave simmering for another minute.
    -In a separate pan, melt butter with a clove of crushed garlic.
    -Toss the cooked dumplings in the butter till golden brown.
    -Remove the dumplings and the garlic clove, then pour the cream and Parmesan into the remaining butter. Don't worry if there are dumpling bits in the sauce as well. Those just keep it rustic.
    -Pour the sauce over the dumplings and optionally finish with toasted walnuts and grated parm.

    #italianfood #cooking #recipe #vegetarian #spinach

  7. @scoobydoo2587

    I was about to say, this isn't really Italian but more German but then you put an amazing Italian spin on it. I didn't know they eat it like that in Italy. I've learnt quite a bit about Italian cuisine from you so thanks for your great videos! ^^

  10. @extremeteatime8663

    Judging by the spelling I'd imagine this concept entered into northern Italy though some german-speaking region, Switzerland or Austria

  12. @no1ze1337

    I think Canederli is more fitting because Knödel is actually a german dish (and word) so I guess its some cross influence. Appreciate it tho the geat italian dishen takes our kind of mid dishes and transforms em 🙂

  18. @starwarsfan47484

    Knödel an Italian Food? Italian doesn't even have letters like "ö". They might eat it / cook it in Italy (especially Trentino & South Tyrol) but you can't consider that Italian food. That'd be like saying "A lot of Americans make and eat Tacos, so it's an American food"

    Still, good recipe

  22. @jacobjones4496

    I am from the dolomites we call them canederli, usually have them with butter or broth and Parmesan. Very good, not originally Italian I guess but typical in my region

  35. @radschele1815

    You were Rock climbing? 😮
    Didn't expect that, but i rarely do, tbh.
    Also German name is an extra cool thing.

    (Although i know, it is both Italy and they speak German there, propably.
    But Knödel is life. It's so good.

  36. @stanjuice

    The “Ö” indicates, that they are in fact not italian. I know it has been acknowledged here already, I just had to get it out😌

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