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Knöpfle With Mushroom Cream Sauce

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Preparation time: 40 min
Serves 10 people
5 Average Rating

Cosy, creamy and oh-so comforting – this Knöpfle with mushroom cream sauce is the kind of dish that makes you want seconds. 

Knöpfle, a pillowy pasta similar to its better-known cousin, spaetzle, is tossed through a rich mushroom sauce made with garlic, cream, and herbs. Brought to life by home cook extraordinaire, Camellia Ling Aebischer, it’s earthy, hearty and perfect for when you’re craving comfort food with a touch of European flair.

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Ingredients

For the dumplings
  • 800g plain flour
  • 8 eggs
  • 220ml water
  • 220ml milk
  • 2 tsp salt
For the sauce
  • 2 Tbsp butter
  • 1 onion, finely sliced
  • 4 cloves garlic, finely chopped
  • 3 sprigs thyme, leaves picked
  • 500g mushrooms, sliced
  • ½ cup white wine (optional)
  • 600ml thickened cream
  • 300ml water
  • Salt and pepper, to taste
To serve
  • 200g gruyère cheese, grated
  • 4 Tbsp butter
  • ¼ cup parsley, finely diced
  • 4 eggs

 

Method

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  1. For the knöpfle batter, add all the ingredients to a large bowl, mix well. Don’t worry if it’s a little lumpy. Set aside to rest, then mix again and the lumps will dissipate. Rest while you make the sauce. Place a large pot of salted water on to boil while you prepare the sauce.
  2. For the sauce, place a large heavy-based frying pan over medium heat. Add the butter, and when bubbling, add the onion. Cook until softened but not browned, about 5 minutes. Add the garlic and thyme, and cook for another few minutes until softened.
  3. Add the mushrooms and salt to taste (this helps them wilt) and cook until wilted and water has evaporated, then add the wine if using, and reduce by half.
  4. Finally, add your cream and water, bring to a simmer, then turn down to low and allow the sauce to cook and reduce while you make the dumplings. Season to taste.
  5. To finish, place your knöpfle maker, or a steamer with large holes, over the large pot of boiling water. Add batter, and push through the holes using a spatula, or simply slide the knöpfle maker hopper back and forth to move the batter through. Repeat until all the batter is used.
  6. Once the dumplings have risen to the surface, drain them, then layer them on a serving platter with butter and cheese.
  7. Bring a small pot of water to a boil, then drop in your eggs. Poach for 2 minutes, then remove.
  8. To finish, top the knöpfle with poached eggs. For extra show, place your platter in the middle of the table, then slice into the eggs to cover the knopfle with the golden yolks. Serve the mushroom sauce on the side so everyone can help themselves.

 

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Overall Rating

Average Rating: 5

1 review

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