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Spinach Canederli (Dumplings)


Ingredients for about 12 Spinach Canederli (dumplings)

  • Spinach: 200 g (about 7 oz or roughly 7 cups chopped)
  • Stale Bread: 150 g (about 5.3 oz or approximately 3 cups cubed)
  • Asiago Cheese: 40 g (about 1.4 oz or 1/3 cup grated)
  • Onions: 40 g (about 1.4 oz or 1/3 cup finely chopped)
  • Type 00 Flour: 25 g (about 0.9 oz or 3 tablespoons)
  • Eggs: 2
  • Whole Milk: 50 g (about 1.7 oz or 3.5 tablespoons)
  • Nutmeg: to taste
  • Extra Virgin Olive Oil: as needed
  • For Cooking and Dressing:
  • Vegetable Broth: as needed
  • Butter: as needed
  • Sage: as needed


  1. Prep the Spinach: Boil the spinach, then drain and squeeze out the excess water. Allow it to cool, and meanwhile, prepare the vegetable broth.

  2. Soften the Bread: Cut the stale bread into cubes and transfer to a bowl. Add the milk and let it soak. Then, chop the spinach finely on a cutting board.

  3. Cook the Onions: Finely chop the onion. Heat a drizzle of olive oil in a pan, add the onion, and sauté until soft, then turn off the heat.

  4. Mix Ingredients: To the bowl with the bread, add the chopped spinach, flour, eggs, grated Asiago cheese, a pinch of salt, a dash of pepper, and a grating of nutmeg. Then add the softened onions. Mix with a wooden spoon or by hand until you get a homogeneous mixture.

  5. Rest the Mixture: Cover with plastic wrap and let rest for 30 minutes. After resting, form the mixture into round dumplings, about the size of meatballs; you should get about 12 dumplings.

  6. Prepare for Cooking: Heat the vegetable broth and salt if necessary, then bring to a boil.

  7. Cook the Dumplings: In another pan, heat a knob of butter, add some sage leaves, and let them flavor on low heat. Cook the dumplings in the boiling broth for about 10 minutes, or until soft. Then quickly sauté them in the sage butter.

  8. Serve: Plate the spinach dumplings, dress with the cooking liquid, and if desired, sprinkle with grated Parmigiano Reggiano DOP cheese. Enjoy your Spinach Canederli!

Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.