Dumpling trio
Die Knödeltris, bestehend aus Spinat-, Rote-Bete- und Käseknödeln sind in Südtirol ein Traditionsgericht.
Ingredients
Basic dough per dumpling
20
g
Butter
50
g
Onions
150
g
Old rolls, chopped
2
Piece(s)
Eggs
50
g
Low-fat curd cheese
Some
Milk
Some
Wheat flour
Some
Salt
Some
Nutmeg, grated
1
Bunch(es)
Sage, dried
Beetroot dumplings
100
g
Beetroot, cooked
Spinach dumplings
400
g
Leaf spinach, fresh
Cheese dumplings
200
g
Gruyère, grated
Preparation
1. For the beetroot dumplings, finely chop the onions and sauté in a little butter until translucent. Then puree the beetroot with the eggs.
Mix the bread pieces with the quark, add the beetroot and onions.
Add milk and flour as needed; the dough should be easy to shape later. Knead this mixture briefly, then season lightly with salt, pepper, sage and nutmeg and leave to rest for about 30 minutes.
2. In the meantime, prepare the spinach dumplings: First, finely dice the onions and sauté in butter, wash the spinach, chop roughly and season with salt, pepper and nutmeg. Puree the spinach with the eggs, then mix with the quark, breadcrumbs and onions, knead briefly. Stir in milk and flour again as needed. Let the spinach dumpling dough rest for about 30 minutes.
3. Last but not least, the cheese dumplings: Sauté the onions in butter until translucent, while kneading the finely grated cheese with the eggs and, if necessary, milk and flour into a dough. Season the mixture with salt and pepper and leave to rise for about 30 minutes, just like the other dumplings.
4. Finally, form dumplings from the dumpling dough, each about the size of your hand, and simmer them in salted water for about 10-15 minutes.
Serve with brown butter and enjoy.
