Golden on the outside, green at heart – nettle knödels are the taste of the season
Knödels glazed with browned butter are an easy way to cook nettles. A generous grating of Parmesan takes the dish to the next level. The grater is by Microplane.
KNÖDEL IS A TRADITIONAL Central European dish that transforms humble ingredients into flavourful dumplings enjoyed either on their own or served in a rich broth. This recipe calls for slightly stale white bread and fresh young nettles, which are now in season and at their best. The key to the dish is browned butter that is spooned generously over the warm dumplings.
The nutty aroma of browned butter pairs beautifully with nutmeg, which is the recipe’s secret spice and nettle’s best companion. Be sure to use whole nutmeg for maximum flavor instead of the pre-ground version – the difference is remarkable. A fine grater, like Microplane's Master Series Fine, makes it easy to grate both nutmeg and Parmesan, which finishes the dish off beautifully.
Nettle is a wonderful wild herb that marks the start of the foraging season. The light blue and white plates are from Arabia’s Mainio series. The yellow pepper mill is by Peugeot.
The easiest way to harvest nettles is to wear gloves and collect them directly into a container. You can also snip the stems straight into a bucket: just cut the stalk and lift the nettle using the scissors. Avoid picking nettles near roadsides or old barns and outhouses, as they tend to absorb high levels of nitrates.
Rinse the nettles gently in a colander to remove any soil. Bring a pot of water to a boil, add the nettles, and blanch for 30 seconds. Drain, rinse with cold water, and squeeze out any excess moisture. If you want, you can replace the nettles with frozen spinach or use a 50/50 mix of fresh spinach and nettles. For this recipe, you’ll need about 200 grams of blanched nettles – that’s roughly 2 litres of loosely packed fresh nettles.
The most important part of the recipe is getting the dough texture just right, so the knödels hold together when boiled. This depends on the type of bread you use, the size of the eggs, and the moisture in the nettles, so it’s worth doing a test boil with one dumpling first. If you want to play it safe, steam the knödels instead. About 15 minutes will do the trick.
Enjoy the delicious knödels with a crisp white wine. Aarikka's Kupla glass is a perfect match.
Nettle knödels
Ingredients (for 4 people)
250 g stale white bread
100 ml milk
2 eggs
2 tbsp butter
1 onion
2 garlic cloves
1/2 tsp salt
1/2 tsp nutmeg
freshly ground black pepper
a handful of Parmesan cheese
200 g blanched nettles (or spinach)
50 g browned butter and Parmesan for serving
Instructions:
Melt the butter in a frying pan. Sauté the onion and garlic in the melted butter until soft and translucent. Season with salt, black pepper, and nutmeg.
Add the blanched, well-drained and finely chopped nettles or spinach, the sautéed onion mixture, and the Parmesan to the bread mixture. Knead everything together until well combined. Let the dough rest in the refrigerator for about an hour – this helps the knödels hold their shape during cooking.
Boil a large pot of lightly salted water. Test the dough by shaping one golf ball–sized dumpling with wet hands and lowering it into the water with a slotted spoon. If the ball holds together, the texture is right. If it begins to fall apart, add 2–3 tablespoons of flour to the dough and test again.
Cook the knödels for about 15 minutes or until they rise to the surface. While the knödels are cooking, melt a few tablespoons of butter in a pan and let it brown. Place the cooked knödels on a serving plate, spoon browned butter generously over the top, and finish with a good grating of Parmesan. Serve immediately with fresh asparagus or a crisp green salad.
See also:
• All tableware >
Published on 20 May, 2025
