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Essential Spinach Dumplings with Mushroom Ragout Recipe

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Experience the delightful combination of tender spinach dumplings and a rich mushroom ragout. This dish is a perfect balance of comfort and elegance, making it ideal for any occasion.

Ingredients

Scale
  • 250g Stale White Bread (Knödelbrot)
  • 300–400g Fresh Spinach
  • 150ml Milk
  • 2 large Eggs
  • 1 small Onion
  • 2 cloves of Garlic
  • 1–2 tablespoons Butter
  • 2–3 tablespoons All-Purpose Flour
  • Nutmeg
  • Salt
  • White Pepper
  • 500g Mixed Fresh Mushrooms
  • 1 medium Onion
  • 2–3 cloves of Garlic
  • 250ml Vegetable Broth
  • 100–150ml Heavy Cream
  • Fresh Parsley
  • Fresh Thyme
  • Olive Oil or Butter
  • 1 tablespoon Flour or Cornstarch (optional)
  • Salt
  • Freshly Ground Black Pepper

Instructions

  1. Prepare the Bread: If you're not using pre-cut Knödelbrot, cut your stale white bread into small cubes (about 1 cm). Place them in a large mixing bowl.
  2. Sauté Aromatics and Spinach: In a large pan, melt a tablespoon of butter over medium heat. Add the finely minced onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Now, add your fresh spinach (or well-squeezed thawed frozen spinach). Cook just until the spinach wilts down, then remove from heat and let it cool slightly. If using fresh spinach, ensure any excess liquid from cooking is drained.
  3. Combine Knödel Mixture: Gently warm the milk in a small saucepan (do not boil). Pour the warm milk over the bread cubes in the mixing bowl. Let it soak for about 10 minutes until the bread is softened.
  4. Mix the Dough: Add the sautéed spinach mixture (ensure it's not too hot), eggs, flour, salt, freshly grated nutmeg, and a pinch of white pepper to the soaked bread. Mix everything thoroughly with your hands until well combined and a cohesive dough forms. Be gentle; don't overwork the dough. It should be moist but firm enough to shape.
  5. Form the Knödel: With moistened hands, gently form the mixture into small, even dumplings, about 4-5 cm in diameter. Place them on a plate or baking sheet.
  6. Cook the Knödel: Bring a large pot of lightly salted water to a gentle simmer (not a rolling boil). Carefully lower the Spinatknödel into the simmering water. Do not overcrowd the pot; cook them in batches if necessary. Let them simmer for about 15-20 minutes. They are done when they float to the surface and feel firm. Remove them with a slotted spoon and keep warm.
  7. Sauté Aromatics: In a large skillet or pot, heat a tablespoon of olive oil or butter over medium-high heat. Add the finely minced onion and cook until soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
  8. Cook the Mushrooms: Add the mixed mushrooms to the skillet. Cook them over medium-high heat, stirring occasionally, until they release their liquid and start to brown nicely, about 8-10 minutes. Don't overcrowd the pan; cook in batches if needed to ensure browning, which develops deep flavor.
  9. Deglaze and Simmer: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Add the fresh thyme sprigs. Reduce the heat and let the ragout simmer for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
  10. Finish the Ragout: Stir in the heavy cream and bring the sauce back to a gentle simmer. If you want a thicker ragout, stir in your flour/cornstarch slurry now and cook for another minute until thickened. Season generously with salt and freshly ground black pepper to taste. Remove the thyme sprigs.
  11. Add Fresh Herbs: Stir in the chopped fresh parsley just before serving.
  12. Serving: Plate the warm Spinatknödel, typically 2-3 per person, and generously spoon the creamy Pilzragout over them. Garnish with a little extra fresh parsley, if desired. Serve immediately and enjoy this truly essential and comforting dish!

Nutrition

Keywords: The key to perfect Knödel is the dough consistency. If your dough feels too wet after mixing, add a little more flour, one tablespoon at a time, until it's firm enough to shape without being sticky. If it feels too dry, add a splash more milk.

Find it online: https://crumella.com/essential-spinach-dumplings-with-mushroom-ragout-recipe/