Spinach dumplings are one of the most beloved comfort dishes in Central European and Alpine cuisine.

Flour.
Eggs.
Fresh spinach.

With just a few ingredients, this traditional spinach dumplings recipe creates a dish that is deeply satisfying and full of flavour.

Across Austria and southern Germany, these dumplings are known as spinach spaetzle. In Slovakia, they are closely related to traditional halušky.

This recipe brings together two beautiful culinary ideas.

Homemade spinach dumplings.
And nutty hazelnut butter.

The browned butter develops a delicate hazelnut aroma, while sautéed mushrooms add depth and earthy flavour. Together they create a comforting yet elegant dish.

The result is a spinach dumplings recipe that feels rustic, aromatic and beautifully balanced.

Why this spinach dumplings recipe works

This dish is built on the harmony of textures and flavours.

Fresh spinach.
Soft dumplings.
Nutty browned butter.
Earthy mushrooms.

Each component plays an important role.

The dumplings create the base.
Spinach adds freshness and colour.
Mushrooms provide natural umami flavour.
Hazelnut butter ties everything together with warmth and richness.

The result is a spinach dumplings dish that is creamy, aromatic and deeply satisfying.

Ingredients (4 servings)

Spinach dumplings

300 g all-purpose flour

2 eggs

120–150 ml water or milk

150 g fresh spinach

1 garlic clove

½ tsp salt

a pinch of nutmeg

Mushrooms and hazelnut butter

250 g mushrooms
(button mushrooms or wild mushrooms)

80 g butter

1 small shallot

1 tbsp olive oil

30 g hazelnuts

salt

freshly ground black pepper

Finishing

fresh chives or parsley

finely grated Parmesan (optional)

Instructions

1. Prepare the spinach

Blanch the spinach in boiling water for about 30 seconds.

Transfer it to cold water and squeeze out excess moisture.

Blend the spinach with garlic and a small amount of water or milk until smooth.

2. Prepare the dumpling dough

In a bowl combine:

flour
eggs
salt
nutmeg
spinach purée

Mix into a thick, slightly sticky dough.

Add a little water if needed.

3. Cook the spinach dumplings

Press the dough through a spaetzle maker or dumpling sieve into boiling salted water.

Once the dumplings float to the surface, cook them for about one additional minute.

Remove with a slotted spoon.

4. Sauté the mushrooms

Heat olive oil in a pan.

Add finely chopped shallot and cook briefly.

Add sliced mushrooms and sauté until golden brown.

Season with salt and pepper.

5. Make the hazelnut butter

Melt the butter in a small pan.

Cook it over medium heat until it turns golden brown and develops a nutty aroma.

Add chopped hazelnuts and toast briefly.

6. Finish the dish

Add the cooked spinach dumplings to the mushrooms.

Pour the hazelnut butter over the dumplings and gently toss.

Finish with fresh herbs.

Serving

Serve the spinach dumplings immediately.

Top with:

fresh herbs
grated Parmesan
a few drops of olive oil

The final dish offers a beautiful combination of textures.

Soft dumplings.
Nutty butter.
Earthy mushrooms.
Fresh spinach flavour.

Cheese variation

For a richer flavour you can finish the dish with blue cheese.

Both options work beautifully:

Gorgonzola – creamy and aromatic
Blue cheese (Niva) – stronger and slightly salty

The cheese melts gently into the warm dumplings.

Recipe details

Type: Main dish / Comfort food / Vegetarian

Cuisine: Central European / Alpine inspired

Preparation time: 20 minutes
Cooking time: 20 minutes

Total time: about 40 minutes

Servings: 4