Cooking Blog – South Tyrolean Beetroot Dumplings

  • South Tyrolean Beetroot Dumplings



  • 8 pretzel bread rolls (or white bread rolls)
  • 2-3 medium sized red onions
  • 60 g butter
  • 300 g beetroot
  • 5 eggs, size L/XL
  • 150 g hard, tasty cheese, grated
  • 60 g plain flour
  • ca. 50 g bread crumbs
  • 1 bunch flat-leaf parsley
  • 1 bunch chives
  • salt
  • pepper

Parmesan sauce

  • 250 ml cream
  • 100 - 150g parmesan, grated
  • salt
  • pepper


  • Cut the bread rolls into small cubes.
  • Finely chop the onions.
  • Cook the beetroot, peel them and cut them into pieces.
  • Purée the cooked beetroot with the eggs.
  • Lightly fry the chopped onions in butter until soft.
  • Finely chop the herbs.
  • Mix all of the dumpling ingredients well and add salt and pepper to taste. If the mixture is too wet, mix in some breadcrumbs. (I use single-use gloves and mix the ingredients with the hands.)
  • Allow the dumpling mixture to rest for approximately 15 minutes.
  • From the mixture, create dumplings that are not too large (about half the size of a tennis ball) and then cook the dumplings in salted water for approximately 15 minutes.
  • Bring the cream to the boil, remove from the stove, add the grated parmesan and then mix well (I use a stab mixer).
  • Add salt and pepper to taste.
  • Serve the dumplings warm with parmesan sauce.

Original recipe from the book "33x Knödel", Athesia AG, Bozen, ISBN 978-88-8266-533-3.

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