Green Knoepfli And Spaetzli (grüne Knöpfli und Spätzli)

My family loves Knoepfli, and I love them because they’re so versatile. While my basic recipe for Knoepfli (and Spaetzli) can be used for all kinds of dishes, I also love this version with baby spinach and quark; they’re wonderfully green and have the added benefit of some spinach goodness.

Recipe by Betty Bossi


Recipe for 4 people

  • 150g (5.2 oz) baby spinach
  • 150g (5.2 oz) Rahmquark (substitutes: normal quark or mascarpone)
  • 2 fresh eggs
  • 300g Knöpflimehl (2 cups) or plain white flour (2.5 cups)
  • 1 tsp salt


Blend the spinach with the Rahmquark and the eggs. If you use mascarpone instead of quark you might need to add a dash of milk to make it more liquidy.

Add the flour and salt and mix until combined. Let mixture rest for 10 minutes.

In a pan, bring 2-3 litres of water and a little salt to the boil. Once the water is boiling, press dough through a Knoepfli sieve and cook for 3-5 minutes. Drain Knoepfli, add some butter, let it melt and mix.


6 Comment

  1. Alison says: Reply

    I may need to have a go at these in the next few days!

    1. Little Zurich Kitchen says: Reply

      They’re fun! And my kids loved them even though they were green 🙂

  2. OMG the possibilities! I kind of want to go back to the Migros again and get some quark now!

  3. Made it tonight. Very tasty! Next time I think I might add basil too – something that green seems like it should be pesto-flavoured! 🙂

  4. Making this for lunch today! Can’t wait to try pumpkin ones at some point… 🙂

  5. […] 3. Coloured Knöpfli: For a bit of a twist, add vegetables to your Knöpfli dough. Blended spinach makes them green, carrot purée makes orange-coloured ones, beetroot makes them red, and adding fresh herbs gives them a further twist. The ingredients for coloured Knöpfli are often a little different from the above basic recipe, so do some research before preparing them. My recipe for green spinach Knöpfli can be found here. […]

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