Capunet are soft and fluffy spinach dumplings made with spinach, flour, onion, garlic, breadcrumbs, nutritional yeast and nutmeg. They are satisfying, flavorful, easy to make and packed with lots of vitamins and minerals.
This is a traditional recipe from my hometown: Val Poschiavo. My mom used to make this recipe a lot when my sisters and I were kids and we absolutely loved it! Which means Capunet are also 100% child-friendly!
Can I use frozen spinach?
I prefer to use fresh spinach because they taste better (this is my personal opinion) but you can use frozen spinach as well. The amount of spinach doesn't change.
How do I make Capunet?
The first step is cooking the spinach in boiling water for a minute or two. Drain them thoroughly and process them in a food-processor until creamy. The next step is adding all the dry ingredients to the spinach-mixture and stir thoroughly until everything is completely mixed and you get a very sticky dough.
Note: the dough MUST be sticky and soft, do not add more flour or the capunet will turn out tough!
If you try these Capunet (Spinach Dumplings), let me know! Leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram. Buon appetito!
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Anonymous says
I had some of these earlier today in Poschiavo (Can you believe...) and was looking for a recipe! Look forward to trying this out when I get back to the UK. Many thanks.
Susie Shapiro says
I would love to make these but I can't eat regular flour. Do you think I could use almond or coconut flour? Not sure what could replace the breadcrumbs though. Thanks!
carlocao says
Hi Susie,
I've never tried making them using coconut nor almond flour so I can't tell you how this would change the flavour and texture of the capunet. You could replace breadcrumbs with almond flour. Let me know if you try making them using another flour! Best, Carlo
giorgio says
Madò che buoni!!!? 😊