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.