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Spelled Knöpfle with Spinach Cheese Sauce and Ham Chips

5 from 4 votes
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Knöpfle dough:

  • 180 g Spelt flour
  • 160 g Wheat flour type 550
  • 1 tsp Salt
  • 4 Eggs (L)
  • 80 ml Water cold

Sauce:

  • 1 medium sized Onion
  • 2 Garlic cloves
  • 1 tbsp Olive oil
  • 1,5 tbsp Flour
  • 5 tbsp Water
  • 120 g Frozen spinach roughly chopped
  • 250 ml Milk
  • 100 ml Cream
  • 60 g Parmesan
  • 80 g Gouda or other

Ham chips:

  • 6 Discs Serano ham, bacon is also possible

Instructions
 

Bacon Chips:

  • Preheat the oven to 200 ° O / bottom heat. Line the tray with baking paper, spread the thin slices of ham on top and slide the tray on the 2 rails into the oven from above. The roasting time is approx. 8-10 minutes. However, it depends on how thin the slices are. So please keep an eye on the ham and possibly determine the time yourself. When it is really crispy, take the tray out of the oven immediately and let it cool down on top. It must then be broken.

Knöpfle dough:

  • Mix both flours and sift into a bowl. Add salt, eggs and water and mix everything with a wooden trowel. When the mixture is smooth, beat the dough with a trowel until it forms large bubbles. That is a small feat. Then let the dough rest for approx. 30 - 40 minutes.

Sauce:

  • Finely grate both types of cheese. Peel the onion and cut into small cubes. Skin the garlic, roughly chop. Sweat both in a large pan in the oil until translucent. Then dust with flour while stirring and then deglaze with water. Then add the frozen spinach, let it thaw slightly while stirring, then pour in the milk immediately and let everything simmer for about 5 minutes. Always stir with a whisk so that no lumps form. When everything is slightly creamy, pour in the cream, bring to the boil again, briefly remove from the heat and stir in the cheese in small portions. Then just keep the sauce warm.

Completion of Knöpfle:

  • Shortly before the end of the resting time, bring well-salted water to the boil in a large saucepan and place a Knöpfle slicer on the edge. Beat the dough again vigorously and when the water is boiling, reduce the heat and shave it in portions. When the knöpfle floats on top, let them pull through for another 1 minute, then lift them out with a perforated ladle, drain in a sieve or colander and keep warm. Process one dough portion at a time.
  • Before serving, break the ham a little and sprinkle over the sauce.
  • With the exception of the dough's resting time, this dish is ready to serve in 30 - 40 minutes and suitable for families.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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