Herrlich lockere Spinatknödel mit Gorgonzolasauce oder Nussbutter sind ein wahrer Genuss für alle Liebhaber der österreichischen Küche. Diese leckeren Knödel sind eine perfekte Ergänzung zu jeder Mahlzeit und bieten ein einzigartiges Geschmackserlebnis. Die Kombination aus frischem Spinat, würzigem Gorgonzola und delikater Nussbutter ist einfach unwiderstehlich und lässt das Wasser im Mund zusammenlaufen. Lesen Sie weiter, um dieses köstliche Rezept zu entdecken und Ihre Geschmacksnerven zu verwöhnen!

Herrlich lockere Spinatknödel mit Gorgonzolasauce ( oder Nussbutter )

The Kirchen Hexe, or Church Witch, is back in action, and this time she’s tackling a classic dish for the upcoming Gründonnerstag: Spinatknödel, or Spinach Dumplings. Spinach is a perfect addition to a springtime celebration, and these dumplings are easy to make and deliciously vegetarian.

To start, the Kirchen Hexe sautés some finely chopped onions in butter until they’re lightly browned. These are then mixed into a bowl of bread cubes to make the dumpling mixture. Meanwhile, frozen spinach is thawed, squeezed of excess water, chopped, seasoned with salt, pepper, and nutmeg, and mixed into the dumpling mixture along with some warm milk and beaten eggs. The mixture is then formed into balls and boiled until cooked through.

For the sauce, the Kirchen Hexe makes a golden-brown Gorgonzola sauce with browned butter, while noting that a traditional gravy made from meat drippings is also an option.

Finally, the Kirchen Hexe serves up her Spinatknödel with the Gorgonzola sauce and a sprinkling of chopped fresh parsley. She declares them a delicious and perfectly seasoned combination of spinach and dumplings, and a great way to celebrate Gründonnerstag as a vegetarian.

Overall, the Kirchen Hexe’s Spinatknödel recipe is a satisfying and hearty vegetarian dish that’s perfect for springtime. Whether you’re celebrating Gründonnerstag or simply looking for a delicious and easy-to-make meal, these dumplings are definitely worth a try.
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