Speck and Spinach Dumplings From the Dolomites

Looking for a healthy dumpling recipe? We got you covered. Here’s a recipe for spinach-basil canederli with pumpkin and crispy speck Canederli from South Tyrol and in this version, we make them with delicious spinach and basil for a healthy dish served with a pumpkin sauce and crispy speck.

Makes 8 canederli dumplings

Ingredients:

150g spelt bread for dumplings (or stale diced bread)

90g boiled and chopped spinach (or 200g fresh spinach)

60g chopped onion

50ml milk

30g cheese

10g basil

2 tablespoons of extra-virgin olive oil

2 eggs

For the pumpkin sauce with crispy speck:

1 tablespoon of spelt flour

1 pinch of nutmeg

Salt and pepper to taste

200g pumpkin, cleaned and cut into cubes

100ml vegetable broth

100g Alto Adige Speck PGI, cut into cubes

2 tablespoons of extra-virgin olive oil

Mixed fresh herbs to taste

Method:

Fry the onion in 2 tablespoons of extra-virgin olive oil until golden brown. Chop the spinach and basil. Mix together the bread, chopped spinach, basil, chopped onion, eggs, milk, cheese, spelt flour, salt, and nutmeg. Let the dough rest for half an hour.

In the meantime, cook the pumpkin in the vegetable broth for 20 minutes in a saucepan. Blend and season with the fresh herbs. Brown the diced speck with a drizzle of extra-virgin olive oil. Divide the spinach-basil mixture into 8 parts and form the typical canederli dumpling shapes. Cook them over low heat in boiling water for 20 minutes. To serve, pour a little pumpkin sauce on the bottom of the plate. Then place the dumplings and the diced speck on top.

Source:

https://www.lacucinaitaliana.com/trip-to-italy/northern-italy/canederli-with-speck-south-tyrol-recipe