Spinach dumplings

Name: Spinach dumplings
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: Spinach 6.67 cups; Stale bread 2 ½ cups; Asiago cheese 1.5 oz; Onions ¼ cup; Type 00 flour 3 tbsp; Eggs 2; Whole milk ¼ cup; Nutmeg to taste; Extra virgin olive oil to taste; Vegetable broth to taste; Butter to taste; Sage to taste

it de fr es br

Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 20 min
Makes: 12 pieces
Cost: Low
Note + 30 min. of resting time for the mixture

PRESENTATION

Recipe by
Sebastian Fitarau

Spinach canederli are a delicious taste of Trentino-Alto Adige's culinary charm. They show off how this region can make something really tasty from simple, everyday ingredients. Really good stuff. These spinach dumplings start with stale bread soaking up milk, forming a base that's soft and full of flavor. Traditionally, these dumplings might include speck or sausage, but this vegetarian version swaps in fresh spinach—making it perfect for anyone craving something a bit lighter yet still hearty. And look, instead of the classic broth, they’re sautéed in butter and sage, giving them a golden, crispy crust with a rich, herby flavor that’s really, really hard to resist.

In Trentino-Alto Adige, people love experimenting with their bread dumplings. Some folks add beetroot for a sweeter touch, while others might use semolina or even liver—no question, there's no one right way to enjoy these. What makes spinach canederli really shine is how easily they can be personalized. Skip the onion if it’s not your thing, or toss in your favorite cheese for an extra creamy richness. Super tasty. These spinach and cheese dumplings are perfect when you want something comforting without spending hours in the kitchen. They pair wonderfully with a simple salad or can be enjoyed on their own, offering a taste of Tyrolean cuisine that's both homey and special.

You’ll get that soft, melt-in-your-mouth texture typical of traditional Italian recipes, but with a modern twist that keeps it exciting. Whether you’re a long-time fan of Alto Adige recipes or just looking to try something new, canederli agli spinaci brings a rich flavor with minimal fuss. Dive into this beautiful blend of tradition and innovation, and enjoy the comforting show of these unique Italian dumplings. It is a dish that’s as versatile as it is delicious. Really, it lets you savor the authentic taste of Italy right in your own home. Seriously good.

INGREDIENTS

For about 12 dumplings: Spinach 6.67 cups (200 g); Stale bread 2 ½ cups (150 g); Asiago cheese 1.5 oz (40 g); Onions ¼ cup (40 g); Type 00 flour 3 tbsp (25 g); Eggs 2; Whole milk ¼ cup (50 g); Nutmeg to taste; Extra virgin olive oil to taste

for cooking and seasoning: Vegetable broth to taste; Butter to taste; Sage to taste

Preparation

How to prepare Spinach dumplings

To prepare spinach dumplings, first boil the spinach, then drain and squeeze them well. Let them cool and, in the meantime, also prepare the Vegetable broth. At this point, cut the stale bread into cubes 1 and place it in a bowl. Add the milk 2 and let it soak. Meanwhile, transfer the spinach to a cutting board 3.

Chop them finely with a knife 4 and set aside. Peel the onion and chop it finely as well 5. Heat a little oil in a pan and add the onion 6.

Let the onion soften for a few minutes, then turn off the heat 7. Add the chopped spinach 8 and the flour 9 to the bowl with the bread.

Add the eggs 10, grated Asiago cheese 11, salt, pepper 12, and a grating of nutmeg.

Then also add the warm onions 13 and mix with a wooden spoon 14, or with your hands. You should obtain a homogeneous mixture 15.

Cover with plastic wrap 16 and let rest for 30 minutes. After this time, you can form the dumplings, shaping them into round shapes, similar to meatballs 17; you will get about 12 with these amounts. Heat the vegetable broth and salt it if necessary 18, then bring it to a boil.

Meanwhile, heat a pat of butter in a pan, add some sage leaves 19, and let them infuse over low heat. Cook the dumplings in the now hot broth for about 10 minutes, or until they are tender 20. Then drain them and quickly sauté them in the sauce 21.

Plate the spinach dumplings 22, drizzle with the cooking sauce 23, and, if desired, sprinkle with grated Parmigiano Reggiano DOP 34!

Storage

Raw spinach dumplings can be stored in the refrigerator for up to one day.

Once cooked, they can be kept in the refrigerator for a couple of days.

Tip

Allow the mixture to cool well; it will be easier to form the dumplings.

If you prefer, you can serve the dumplings in the vegetable broth used for cooking them, without sautéing them in butter.

For the translation of some texts, artificial intelligence tools may have been used.

Spinach dumplings

PRESENTATION

INGREDIENTS

How to prepare Spinach dumplings

Storage

Tip

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