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Kartoffelknödel Potato Dumplings Stuffed with Toasted Bread and Spinach

Serves 8


    “Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive-inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). 


    Happy Knödelfest!

    The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce.

    The dumpling test

    You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.


    Kartoffelknödel Potato Dumplings Stuffed with Toasted Bread and Spinach


      • 1 lb (450 g) Russet or other starchy potatoes
      • 1/2 head cauliflower, florets only
      • 2 tsp (10 mL) extra-virgin olive oil or butter
      • 1 slice gluten-free or rye bread, cut into 3/4 inch (2 cm) cubes
      • 2 cups (500 mL) fresh spinach, chopped
      • 2 Tbsp (30 mL) minced parsley, divided
      • 1 1/4 tsp (6 mL) salt, divided
      • 1/2 tsp (2 mL) ground black pepper, divided
      • 1/2 cup (125 mL) potato starch or cornstarch
      • 1 Tbsp (15 mL) ground chia seed, or 1 egg
      • 1/8 tsp (0.5 mL) ground nutmeg
      • 4 radishes, sliced, to garnish


      Per serving:

      • calories123
      • protein3 g
      • total fat2 g
        • sat. fat0 g
      • total carbohydrates25 g
        • sugars1 g
        • fibre3 g
      • sodium395 mg



      In large pot, boil potatoes in their jackets for 10 minutes, then add cauliflower florets and cook until a fork pierces potatoes easily and cauliflower is quite soft, about 5 minutes depending on size of potatoes. Drain well and let cool.


      In large skillet, heat oil or butter over medium heat. Add bread and stir until toasted and golden. Remove to medium bowl. To the pan, add spinach along with 1/4 tsp (2 mL) salt and pepper and cook for 30 seconds, until wilted. Transfer to bowl with bread cubes (croutons) and stir in 1 Tbsp (15 mL) minced parsley.


      Peel potatoes and press through potato ricer or the largest side of box grater into large bowl. Grate cauliflower with box grater. Stir together grated potatoes, cauliflower, starch, ground chia seeds or egg, nutmeg, and remaining 1 tsp (5 mL)salt and 1/4 tsp (2 mL) pepper. Let rest for 10 minutes if using chia seeds.


      Divide dough into 12 tightly shaped balls, about 1/4 cup (60 mL) each. Press your thumb into each ball and add a crouton and some spinach. (Do not overstuff your dumplings or they might fall apart.) Cover filling with dumpling dough to seal.


      Bring large pot of water to a boil. Reduce heat to medium-low (don’t keep it at a boil or dumplings will fall apart) and add half the dumplings. Once they rise to the top of the boiling water, cook for 5 minutes. With slotted spoon, remove dumplings to paper towel-lined plate to drain and repeat with remaining balls.


      Sprinkle with remaining parsley and serve with sliced radishes or mushroom sauce.



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