PureSpelt herb knöpfli (small dumplings)
to serve 4
Knöpfli (small dumplings)
300 g of PureSpelt knöpfli flour (dunst)
1 teaspoon of salt
A little ground nutmeg
1.5 dl of milk water (half milk/half water) or milk if preferred
1 handful of mixed herbs, e.g. lemon-scented thyme, parsley and spinach
A little butter for refining
500 g bunch of cherry tomatoes
Herbs for garnishing
To prepare the knöpfli dough, mix the PureSpelt flour with the salt and ground nutmeg together in a mixing bowl; make a depression in the mixture. Put the milk water or the milk and the finely chopped herbs in a separate bowl and mix well. Beat in the eggs and pour the mixture into the depression in the flour. Slowly fold the flour into the liquid. Work the dough further for a short time until it is smooth. Cover the bowl and allow the dough to rise for 30 minutes at room temperature.
Press the knöpfli dough in portions through a knöpfli sieve into lightly boiling water, allow to simmer until the "small dumplings" rise to the surface. Use a skimming spoon to lift out and drain the knöpfli. Refine with a little butter and keep warm.
Briefly fry the cherry tomatoes in olive oil or roast them under a grill, add salt and pepper to taste and serve together with the knöpfli; garnish with herbs to taste.
Serve with grated cheese according to taste. Or using a vegetable peeler, cut thin flakes from a hard cheese and scatter over the knöpfli. Instead of tomatoes, serve with another seasonal vegetable.
IG Dinkel, Judith Gmür-Stalder