Alto Adige’s Canederli con Formaggio e Spinaci – How to Make it
Alto Adige’s Dumplings with cheese and spinach
Canederli are almost a signature dish for Trentino Alto-Adige. The word canederli derives from “Knodel”, a typical bread gnocchi from Alto Adige, and a first course which can be eaten in soup or dry on its on.
This is the traditional recipe for the Canederli with cheese and spinach: buon appetito!
Serves 4 people
• 200g of stale bread
• 150g of grated cheese or chopped (emmental, fontina, Graukäse)
• 150g of spinach, already cooked
• 120 ml milk
• 1 onion
• 100g of butter
• 80g of buckwheat flour
• 1 egg
• 3-4 sage leaves
Cut the bread into cubes, place in a bowl, moisten with milk, stir quickly and let soften for about 2 hours. Peel and chop the onion and sauté in a pan together with the butter. Pour the flour into a bowl, add the onion, wrung out bread, egg, salt and pepper.
Flavor with a pinch of grated nutmeg and mix well. Divide the dough into two parts, combined with grated or chopped cheese, the other chopped spinach, then stir well both. With moistened hands make dough balls round of about 7-8 cm in diameter.
Boil plenty of water in a pot, add salt and cook the dumplings for about 15 minutes. In a small saucepan, melt the remaining butter with the sage leaves. Drain the dumplings with a slotted spoon, place them in individual dishes, toss with the flavored butter and serve, accompanied to taste with grated parmesan or graukäse.