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South Tyrolean dumpling trio with sage butter

with LEIMER Dumpling Bread and LEIMER Bread Cubes

A colorful treat made from three varieties: spinach, cheese, and beetroot dumplings—refined with aromatic sage butter. Perfect as a main course or sophisticated side dish.

40 min
Semmelknödel

Ingredients

4 portions
    Spinach dumplings
  • 100 gLEIMER dumpling bread, alternative: bread cubes, gluten-free bread cubes, organic bread cubes
  • 1 Piecemedium-sized onion
  • 15 gbutter
  • 1 Piecegarlic cloves
  • 200 gfresh leaf spinach (alternatively, 220 g thawed frozen leaf spinach)
  • 1 Pieceeggs
  • 30 glow-fat cottage cheese
  • salt, pepper, nutmeg
    • Beetroot dumplings
  • 100 gLEIMER dumpling bread, alternative: bread cubes, gluten-free bread cubes, organic bread cubes
  • 0.5 Piecemedium-sized onion
  • 140 gbeetroot, cooked
  • 15 gbutter
  • 2 tspbalsamic vinegar
  • 1 Pieceeggs
  • 30 glow-fat cottage cheese
  • salt, pepper, nutmeg, ground caraway
  • coriander and sage (fresh and finely chopped or dried)
  • 100 gbeetroot, diced (alternatively beetroot juice) for the cooking water
    • Cheese dumplings
  • 100 gLEIMER dumpling bread, alternative: bread cubes, gluten-free bread cubes, organic bread cubes
  • 0.5 Piecemedium-sized onion
  • 15 gbutter
  • 50 ggorgonzola
  • 80 gspicy hard cheese (e.g., mountain cheese, gray cheese, or mixed)
  • 1 Pieceeggs
  • 50 mlmilk
  • salt, pepper
  • 1 dspchopped chives
    • Sage butter
  • 100 gbutter
  • 20 gsage, finely chopped
  • 15 gParmesan cheese
Discover used products:
LEIMER Dumpling Bread
LEIMER Bread Cubes

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Preparation

Spinach dumplings

  • Finely dice the onion and garlic clove.
  • Wash the fresh spinach and squeeze out any excess water (squeeze out frozen spinach).
  • Melt the butter in a large pot, add the diced onion and garlic and sauté until translucent.
  • Add the fresh spinach, salt, pepper, and nutmeg, sauté until the spinach has wilted, allow to cool slightly, and squeeze out excess liquid (frozen spinach does not need to be sautéed). Add the egg to the spinach and purée finely with a hand blender or in a mixer.
  • Place the LEIMER dumpling bread, low-fat quark, and spinach in a bowl, knead well, and let rest for about 20 minutes.

Beetroot dumplings

  • Finely dice the onion.
  • Coarsely dice the beetroot.
  • Melt the butter in a pan, add the diced onion, and sauté until translucent.
  • Add the beetroot, onion, salt, pepper, nutmeg, caraway, coriander, sage, balsamic vinegar, and egg, and purée finely with a hand blender or in a mixer.
  • Place the LEIMER dumpling bread, low-fat quark, and puréed beetroot in a bowl, knead well, and leave to rest for approx. 20 minutes.

Cheese dumplings

  • Finely dice the onion.
  • Melt the butter in a pan, add the diced onion and sauté until translucent.
  • Add the Gorgonzola and melt while stirring constantly.
  • Cut the hard cheese into small cubes (approx. 5 mm).
  • Place the LEIMER dumpling bread, onion and Gorgonzola mixture, diced hard cheese, salt, pepper, chopped chives, egg, and milk in a bowl, knead well, and let rest for approx. 20 minutes.

Cooking the dumplings

  • Bring 3 pots of salted water to a boil, add the coarsely diced beetroot or beetroot juice to one pot.
  • Knead the dumpling dough thoroughly once more (if the dough is too firm, add a little milk, if it is too soft, add some LEIMER breadcrumbs or flour). Shape each portion of dough into 6 dumplings (about 60 g each), place them in the hot water, and let them simmer for about 15 minutes (do not boil them).

Sage butter

  • Melt the butter and allow it to brown slightly. Add finely chopped sage leaves to the butter and mix well.
  • Place one spinach dumpling, one beetroot dumpling, and one cheese dumpling on each plate, pour the sage butter over them, and grate some Parmesan cheese coarsely over the top.

Further recipe ideas

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Burgis Knödelliebe
LEIMER Partner