🇮🇹 Italian · Soup
🥟 Canederli agli Spinaci
Canederli agli Spinaci
A vibrant green cousin to the region's speck-studded bread dumplings, this version folds spinach directly into the mix, served either in broth or with melted butter and cheese.
Like their speck counterpart, these spinach canederli use stale bread as their base, but the addition of blanched spinach gives them a striking color and a lighter, herbaceous character well suited to a simple butter-and-cheese finish.
Ingredients
Equipment: Large mixing bowl, Large pot
- 300 g (10.5 oz) stale bread, cut into small cubes
- 150 ml (⅔ cup) warm milk
- 300 g (10.5 oz) spinach, blanched and finely chopped
- 1 small onion, finely chopped
- 2 eggs
- 30 g (¼ cup) flour, plus more as needed
- 60 g (¾ cup) grated Parmigiano-Reggiano
- 1 tbsp butter, for sautéing
- 60 g (¼ cup) butter, melted, for serving
- Salt and pepper, to taste
Method
- Place the bread cubes in a bowl and pour the warm milk over, letting them soak for 15 minutes.
- Sauté the onion in a tablespoon of butter until softened.
- Squeeze the blanched spinach thoroughly to remove excess water, then chop finely.
- Combine the soaked bread with the sautéed onion, spinach, eggs, flour, and half the Parmigiano, mixing well.
- Season and let the mixture rest for 15 minutes, adding a little more flour if too wet to shape.
- With wet hands, shape into balls about the size of a golf ball.
- Bring a large pot of salted water or broth to a gentle simmer and cook the dumplings for 15–18 minutes until they float and are cooked through.
- Drain and serve drizzled with melted butter and the remaining Parmigiano, or in a bowl of hot broth.
Chef Tips
- Squeeze the spinach very thoroughly — excess water is the most common cause of dumplings falling apart.
- Test one dumpling first in simmering water; if it disintegrates, work a little more flour into the remaining mixture.
- Simmer gently rather than at a vigorous boil, which can break the dumplings apart.
Common Mistakes to Avoid
- Not squeezing the spinach enough, leading to a mixture too wet to hold together.
- Using fresh, soft bread instead of properly stale bread, which absorbs liquid differently.
- Boiling too vigorously, risking the dumplings breaking apart in the pot.
Nutrition (per serving)
Health Benefits
- Spinach provides iron, fiber, and vitamins A and K.
Cultural Note
Canederli in their many variations are a defining dish of Trentino-Alto Adige, reflecting the region's distinctly Alpine, Austro-Hungarian-influenced culinary identity.
Storage & Serving
Storage: Refrigerate cooked dumplings for up to 2 days.
Reheating: Reheat gently in broth or a pan with a little butter.
Serve with: Melted butter and Parmigiano, Hot broth