Spinatknödel are traditional in Austria (particularly Tirol). They're spinach dumplings, they have similarities to gnocchi (but based on breadcrumbs instead of potato). This is a vegan version and works very well, but traditionally cheese is involved. I recommend serving these drizzled in sage infused olive oil, but other sauces work.
Yield: 4 servings
Breadcrumbs used for this should be breadcrumbs made from real bread (not the pre-made ones), slightly stale bread works the best. I made them in a blender, but chopping it finely with a knife would also work. Frozen spinach can be used, just thaw it first. I usually use chopped frozen spinach because it's convenient and cheap. 00 flour/pasta flour is best, but don't buy it specially - general purpose white flour is fine.
|Per 100g||Serving (250g)|
|of which saturates||0.61g||1.5g|
|of which sugars||3.7g||9.2g|
Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.