Spinach dumplings with brown butter
Green, juicy, with alpine cheese and nut-brown butter — the dumplings that need no roast.
- Time
- 1 h
- Effort:
- medium
- Origin
- Allgäu / Tyrol
- Season
- spring, winter
- vegetarian
- classic
- hearty
Ingredients for 4 portions
5stale rolls
400 gspinach
200 mlmilk
2eggs
1onions
1 clove(s)garlic
100 galpine cheese
50 gParmesan
80 gbutter
to tastenutmeg
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Eggs
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 566 kcal |
|---|---|
| Protein | 26 g |
| Fat | 33.3 g |
| Carbohydrates | 38.1 g |
| of which sugar | 6.1 g |
| Fibre | 4.6 g |
| Salt | 1.8 g |
Not counted because listed without a quantity: nutmeg, salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Wash the spinach, blanch briefly, refresh, squeeze very well and chop finely.
- 2
Dice the rolls, pour over warm milk; sweat the onion and garlic in a little butter.
- 3
Knead everything with the eggs, grated alpine cheese, salt, pepper and nutmeg into a dough, shape dumplings.
- 4
Poach in simmering salted water for 15 minutes, serve with brown butter and Parmesan.