Herb dumplings stuffed with homemade Sbrinz

Name: Herb dumplings stuffed with homemade Sbrinz
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: Potatoes mealy 2.2 lbs; Type 00 flour 2 ½ cups; Fine salt to taste; Sbrinz cheese cubed 1.8 oz; Parsley 1 sprig; Chives stems 5; Thyme 1 sprig; Whole milk 0.67 cup; Type 00 flour 1 spoonful; Black pepper to taste; Nutmeg 1 pinch; Salt to taste; Sbrinz cheese to grate 5.3 oz; Parsley to taste; Thyme to taste; Chives to taste

it de fr es br

729

Calories per serving

Vegetarian

Energy Kcal 729
Carbohydrates g 101.4
of which sugars g 5.2
Protein g 27.8
Fats g 23.6
of which saturated fat g 10.89
Fiber g 6.4
Cholesterol mg 42
Sodium mg 819

Difficulty: Easy
Prep time: 40 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

If you're craving something warm and cozy, this dish of homemade herb gnocchi stuffed with Sbrinz cheese is a real winner from the Swiss Alps. Honestly, it's not just comfort food; it's a celebration of local Swiss flavors, especially the use of Sbrinz cheese—a hard cheese known for its rich and nutty taste. Really, really tasty. The gnocchi dough is made with simple boiled potatoes that become tender and aromatic when mixed with fresh herbs. Each gnocchi is filled with a cube of Sbrinz, so you get a melty, creamy surprise in every bite. And look, unlike the typical Italian gnocchi, this Swiss version is perfect for those chilly days when you need something hearty to dig into.

What really makes this dish special is the way the flavors blend when the gnocchi are sautéed in a Sbrinz cheese sauce. This sauce—enhanced with extra herbs—turns everything golden and glossy. So good! It ensures each bite is moist and bursting with flavor. In Switzerland, this is one of those cheese-stuffed gnocchi recipes that feels just right for a cozy, satisfying meal. You experience the earthy taste of potatoes, the sharpness of Sbrinz, and the creamy sauce that brings it all together. Pretty much perfect.

It's a fantastic main dish for winter or anytime you're in the mood for something filling and delicious. This dish showcases how Swiss cooking takes simple ingredients, like herbs and local cheese, and makes them into something that tastes luxurious—yet remains rustic and homey. If you're into stuffed gnocchi recipes or searching for unique Sbrinz cheese recipes, this is a must-try for bringing a bit of Alpine comfort to your table. Plus, it’s a great way to explore how the Swiss Alps' culinary traditions use local, rustic ingredients to create something really special and satisfying. And the sauce? Can't go wrong.

INGREDIENTS

729

Calories per serving

Ingredients for the Dumplings: Potatoes 2.2 lbs (1 kg) - mealy; Type 00 flour 2 ½ cups (300 g); Fine salt to taste; Sbrinz cheese 1.8 oz (50 g) - cubed; Parsley 1 sprig; Chives 5 - stems; Thyme 1 sprig

for the Sbrinz Sauce: Whole milk 0.67 cup (150 ml); Type 00 flour 1 spoonful; Black pepper to taste; Nutmeg 1 pinch; Salt to taste; Sbrinz cheese 5.3 oz (150 g) - to grate; Parsley to taste; Thyme to taste; Chives to taste

Preparation

How to prepare Herb dumplings stuffed with homemade Sbrinz

To prepare the herb dumplings stuffed with Sbrinz, wash the potatoes and boil them whole with the skin in lightly salted water 1. Meanwhile, grate 150g of cheese 2 and cut 50g into small cubes. Finely chop the aromatic herbs together 3.

While the potatoes are cooking, prepare the Sbrinz sauce that will be used to season the dumplings: heat the milk (or cream) in a small pot and add the Sbrinz 4. Melt everything and sprinkle in the flour 5, then wait for the sauce to thicken and add the pepper, nutmeg 6. Adjust the salt if necessary and set aside.

Drain the potatoes when they are cooked and let them cool for 5 minutes, then peel and mash them with a food mill. Place the obtained purée on a work surface where you have spread half of the total flour, and add about 0.35 oz of chopped aromatic herbs and salt 7. Cover with the rest of the flour 8 and knead until you form a homogeneous dough 9.

Shape the dough into logs and cut them into cubes 10, filling each one with a small piece of Sbrinz 11 and then roll them on a ridged board to give the traditional shape to the dumplings (alternatively, you can use the prongs of a fork). Drop the dumplings (one portion at a time) into plenty of boiling salted water 12.

Reheat the Sbrinz sauce and add the other chopped aromatic herbs 13, about a tablespoon, but you can increase or decrease the amount according to your taste. When they float to the surface, drain them 14 and place them directly in the pan with the Sbrinz sauce 15. Your herb dumplings stuffed with Sbrinz are ready!

Storage

The freshly shaped dumplings can be frozen by placing them on a tray for half an hour, well spaced, and then once they are hard, they can be put together in a bag.
You can store the cooked and seasoned dumplings for a couple of days in an airtight container in the refrigerator.

Tip

As an alternative to parsley, thyme, and chives, any herb will do: even marjoram or rosemary, for example. You can complete the dish with some curls of Sbrinz, or gratin the dumplings under the grill for a few minutes, of course, only after sprinkling them with plenty of grated Sbrinz!

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