Spinach knödel with gorgonzola sauce


  • Koch’s Spinach Knödel – 300 g
  • 1 clove of garlic
  • 200 ml of cream
  • 120 g Gorgonzola cheese
  • 50 g of butter
  • Pepper
  • Nutmeg
  • Salt
  • 1 bunch of chives
  • Aromatic herbs

To start...

Boil the water in a pot.

For Knödel...

Dip the frozen knödel in boiling salted water and cook for about 2-4 minutes. They will be ready once afloat.

Drain them with a skimmer.

For the sauce

Chop the garlic and soutè with butter, over medium heat. Add the cream and heat it up, then add the gorgonzola cut into small pieces.

Melt the gorgonzola cheese to obtain a sauce with a creamy consistency.

Season with salt, pepper and nutmeg. If desired, add finely chopped chives or aromatic herbs.

Tip: if the sauce becomes too thick, add milk or cooking water.

Mix the knödel with the mixture obtained.

Enjoy your meal!
Koch Team

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