South Tyrolean · Austria
South Tyrolean Spinach and Cheese Knödel with Sourdough Leavening
A traditional South Tyrolean knödel made with spinach and cheese, using a sourdough leavening technique for a deeper flavor and lighter texture, topped with melted butter and Parmesan.
45 minutes4 servings
Ingredients
Method
- Prepare the sourdough starter by mixing 1/4 cup active sourdough starter with 1 cup flour and 1/2 cup water. Let it rest for 12–18 hours at room temperature to ferment.
- Cook spinach and drain well.
- Mix spinach with grated cheese and set aside.
- In a separate bowl, combine 1 cup flour, 1 egg, salt, and the fermented sourdough mixture. Knead until a smooth dough forms.
- Let the dough rest for 30 minutes to relax the gluten.
- Form dumplings and cook in boiling water until they float to the surface, about 8–10 minutes.
- Serve with melted butter and Parmesan.