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26 October, 2019

Soft Spinach Dumplings – “Capunet”

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Capunet (Spinach dumplings)

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!

Capunet (Spinach dumplings)

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!


Capunet – Spinach Dumplings

Carlo Cao
Capunet are 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
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 4 mins
Course Main Course
Cuisine swiss
Servings 2

Equipment

  • food-processor

Ingredients
  

For the Parmigiano

  • 100 g macadamia nuts
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt

For the Capunet

  • 250 g fresh spinach leaves
  • 50 g breadcrumbs
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 onion minced
  • 1 tsp nutmeg powder
  • salt & pepper
  • 170 g flour

Topping

  • a handful of sage leaves
  • 1 garlic clove
  • 5 tbsp olive oil

Instructions
 

For the Parmigiano

  • Place macadamia nuts, nutritional yeast and salt in a food-processor and process for 2-3 seconds or until sandy (don’t over process or you’ll get macadamia butter!). Set aside.

For the Dumplings

  • Cook spinach in large pot of boiling water for about 1-2 minutes. Drain and transfer spinach to a large bowl along with breadcrumbs, nutritional yeast, garlic, onion and nutmeg. Season with salt and pepper and mix.
  • Incorporate flour little by little and mix until all ingredients are perfectly incorporated.
  • Boil water in a large pot. Transfer the dough to a chopping board positioned over the pot then use a sharp knife to cut 2-inch long pieces of dough. Let every dumpling fall directly into the boiling water.
  • Let the dumplings cook until they start floating (+- 4 minutes) then rinse and place in a baking dish. Cover with macadamia parmesan.
  • Place oil, sage and garlic in a saucepan and heat over high heat, once the garlic is golden pour the oil over the dumplings and serve immediately.
  • Buon appetito!
Keyword capunet, dumplings, gnocchi, spinach

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Reader Interactions

Comments

  1. giorgio says

    1 November, 2019 at 9:41 am

    Madò che buoni!!!? 😊

    Reply
  2. Susie Shapiro says

    9 December, 2019 at 3:38 am

    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!

    Reply
    • carlocao says

      13 December, 2019 at 8:20 am

      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

      Reply
  3. Anonymous says

    3 September, 2020 at 7:00 pm

    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.

    Reply

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My name is Carlo, I am Swiss-Italian and my greatest passion is food. I started cooking for my whole family when I was 12 and since then I have never stopped... read more

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🇩🇪 VEGANUARY SALE 🥳🥳🥳! Das beste ve 🇩🇪 VEGANUARY SALE 🥳🥳🥳! Das beste vegane Tiramisu, das du jemals probieren wirst, ist in meinem ebook und du hast noch wenige Tage, um dein Exemplar mit einem 20% RABATT zu bekommen 🥳 VERWENDE den Code VEGANUARY und lass uns zusammen kochen ❤️😍 Download-Link in meiner Bio & Geschichten 💚💚💚 ❤️ 

—

🇬🇧 REMINDER: The best vegan Tiramisu you'll ever try is in my ebook and you still have few days to get your copy with a 20% OFF 🥳 use the code VEGANUARY and LET’s cook together ❤️😍 Download link in my bio & stories 💚💚💚

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—

Millefoglie alla crema (eng: Custard Slice) 😍 is one of the best desserts mankind has ever created 🙈. I mean what could be better than puff pastry filled with a silky and smooth vanilla custard?! The recipe is one of many (70!) you’ll find in my EBOOK 👨‍💻👩‍💻 use the code VEGANUARY and get it with 20% OFF 💚 you can get your copy on my website ❤️; link in bio and stories ❤️

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Das erste Mal, als ich Focaccia alla romana probierte, lebte ich in St. Moritz und ein Italiener wollte sie unbedingt für unser erstes Date machen. Was soll ich sagen? Bei Focaccia war es absolut Liebe auf den ersten Blick... bei ihm etwas weniger 🤣! Diese Focaccia ist fluffig, luftig, geschmackvoll und schmeckt wie eine richtige italienische Focaccia! Das Rezept findest du in meinem E-Book. Da es die letzten Tage von Veganuary sind, kannst du den Code VEGANUARY verwenden und es mit 20% Rabatt kaufen!

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🇬🇧 The first time I tried focaccia alla romana, I was living in St. Moritz and an Italian guy really wanted to make it for our first date. What can I say? With focaccia, it was absolutely love at first sight.... with him a little less so 🤣! This focaccia is fluffy, flavorful and tastes like a real Italian focaccia! You can find the recipe in my e-book. Since it's the last days of Veganuary, you can use the code VEGANUARY and buy it at 20% off!

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Ad/Werbung It’s WRAP time foodies🥳! This week Ad/Werbung It’s WRAP time foodies🥳! This week in the Migros Challenge, I get to challenge these Influencers @cocorebelista @ines_diaries @michael_iten @antonella_patitucci @whitney_toyloy to create a Plant-Based main dish. I'll start right off with one of my favorite recipes:

Wraps with Avo Cream, Roasted Mushrooms, Kale Chip and Cilantro:

Ingredients:
2 tbsp olive oil
300 g mushrooms
1 tablespoon rosemary
1 garlic clove
100 g kale
1 tablespoon olive oil
1 tsp cayenne pepper
1 avocado
150 g soy yogurt
1 tbsp lemon juice
2 tortillas
1 tablespoon coriander, chopped

1. for the roasted mushrooms, cut mushrooms into quarters, heat oil in a pan, add mushrooms and cook for 10 minutes. Add rosemary and garlic, season with salt and pour little water over.
Roast mushrooms for another 5 minutes, then turn off heat and set mushrooms aside.
2. for the kale chips, preheat oven to 180°C. Pluck kale into mouth-sized pieces, place on a baking sheet lined with parchment paper and top with olive oil and cayenne pepper. mix well and bake for 10 minutes.
3. for the avocado cream, place soy yogurt, avocado and lemon juice in a blender and process until smooth, season with salt and set aside.
4. warm tortillas briefly in a skillet on high heat, then spread with avo cream and top with mushrooms, kale chips and cilantro.

CHALLENGE: I have the pleasure of giving away 5 GIFT VOUCHERS worth CHF 50.00 from Migros. The most creative and funniest comments under the posts of the 6 influencers will win. Good luck!

Conditions of participation:
migros.ch/vl_tnb
migros.ch/vl_cdp_fr
migros.ch/vl_cdp_it

—

🇩🇪 In dieser Woche der Migros Challenge darf ich diese Inluencers @cocorebelista @ines_diaries @michael_iten @antonella_patitucci @whitney_toyloy challengen, ein Plant-Based Hauptgericht zu kreieren. Ich starte gleich mit einer meinem Lieblingsrezepte:

WEITER IM KOMMENTAR

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Brownie Cake topped w/Vanilla flavoured Coconut Wh Brownie Cake topped w/Vanilla flavoured Coconut Whipped Cream ❤️ This cake is suuuuuper moist, chocolatey, fudgy yet light in texture 🥳 the recipe is in my EBOOK, You can use the code XMAS and get it with 15% OFF 💚💚💚 download link in feed and stories ❤️

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🇩🇪 Brownie Torte topped w/Vanille Kokosnuss-Schlagrahm❤️ Diese Torte ist suuuuuper feucht, schokoladig und luftig YUM 🤤💚 das Rezept ist in meinem EBOOK, benutze den Code XMAS um 15% Rabatt zu kriegen 💚💚💚 download Link in Feed und Geschichten ❤️

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Oat Cream-Cheese Cake 🔥 extra crunchy, suuuuper Oat Cream-Cheese Cake 🔥 extra crunchy, suuuuper delicious, sooo creamy and 100% plantbased!!! YAS! this cake is inspired by my aunt Carla who used to make this cake all the time when I was a kid. This is a MUST-TRY 🤤!!! You have to try this deliciousness at least once in your life, It‘s just too freaking perfect not to! 🥳The recipe is in my EBOOK „the Italian Kitchen: Vegan Edition“, you still have a few hours left to use the code XMAS and get 15 OFF —> the download link is in my bio & stories 💚💚💚

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🇩🇪 Hafer-Frischkäse-Torte 🔥 extra knusprig, suuuuperlecker, sooo cremig und 100% pflanzlich!!! YAS! diese Torte ist von meiner Tante Carla inspiriert, die sie immer gemacht hat, als ich noch ein Kind war. Dies ist ein MUST-TRY!!! Du musst diese Köstlichkeit mindestens einmal in Deinem Leben probieren, sie ist einfach zu perfekt, um es nicht zu tun! Das Rezept ist in meinem EBOOK "La Cucina Italiana: Die Vegane Ausgabe" igr habt noch wenige Stunden Zeit um den code XMAS zu benutzen und 15% RABATT zu kriegen 💚 der Download-Link ist in meiner Bio & Stories❤️

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—

🇩🇪 ERINNERUNG! Das beste vegane Tiramisu, das du jemals probieren wirst, ist in meinem ebook und du hast noch 24 Stunden Zeit, um dein Exemplar mit einem 15% RABATT zu bekommen 🥳 VERWENDE den Code XMAS und lass uns zusammen kochen ❤️😍 Download-Link in meiner Bio & Geschichten 💚💚💚 ❤️

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There is no better dessert to celebrate Christmas There is no better dessert to celebrate Christmas with your (non) vegan family than this delicious short crust pastry tart filled with the most delicious custard cream! Because of that, I decided that for the next 48 hours you can get my ebook “The Italian kitchen: Vegan Edition” with 15% off by using the code XMAS on my webstore 💚 Download link in my bio & stories 💚💚💚

—

 🇩🇪Es gibt kein besseres Dessert, um Weihnachten mit deiner (nicht-)veganen Familie zu feiern, als diese köstliche Mürbeteig-Torte, gefüllt mit der leckersten Puddingcreme! Aus diesem Grund habe ich beschlossen, dass für die nächsten 48 Stunden kannst du mein ebook "La Cucina Italiana: Die Vegane Ausgabe" mit 15% Rabatt mit dem Code XMAS in meinem Webshop downloaden 💚 Download-Link in meiner Bio & Stories 💚💚 💚

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Ad/Werbung There is no better way to enjoy Tuesday Ad/Werbung There is no better way to enjoy Tuesday evening than munching on a protein packed Lentil Burger with lots of Hummus & Carrot Salad 👨🏻‍🍳🥳! YUM! I added some Golden Chlorella from @alver_world to my burger to add more protein to this beauty. 

By the way @alver_world is hosting a GOLDEN WEEK, you can use the code GOLDENWEEK and get any of their protein powders, protein bars, pasta with 30% off AND 20% of all online sales will go to a cause that truly matters to all of us: animal welfare 🐑🐔🐴🐕 the money raised will go to @hof_narr_in . The link to check out @alver_world store in my stories 💚💚💚

Recipe Burger Patties:

for 6 patties:
190 g green lentils
50 g breadcrumbs
50 g oats
40 g flour
2 tbsp Golden Bean
1 tsp salt
1 dl (1/2 cup) water

Cook the lentils in boiling salted water for 25 minutes until soft, then rinse and place in a food processor with the remaining ingredients.
Process the ingredients briefly and then form about 6 equally thick burgers with wet hands.
Then fry the burgers for 2-3 minutes on each side and finally serve with bread, hummus, salad and your favorite fillings.

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🇩🇪 Es gibt keine bessere Art und Weise, den Dienstagabend zu genießen, als einen proteinreichen Linsenburger mit viel Hummus & Karottensalat zu mampfen! YUM🥳😍! Ich habe meinem Burger etwas Goldene Chlorella von @alver_world beigefügt, um dieser Schönheit noch mehr Protein hinzuzufügen. 

Übrigens veranstaltet Alver eine GOLDENE WEEK, ihr könnt den Code GOLDENWEEK verwenden und  30% Rabatt auf jeder Alver Produkt kriegen (Proteinpulver, Riegel, Pasta) UND 20% aller Online-Verkäufe gehen an eine Sache, die uns allen wirklich am Herzen liegt: Tierschutz 🐑🐔🐴🐕 das gesammelte Geld geht an @hof_narr_in . Der Link zu @alver_world store in meine Stories.

Rezept Burger Patties:

(weiter im Kommentar)

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The best Spinach-Ricotta Pie EVER aka Torta Pasqua The best Spinach-Ricotta Pie EVER aka Torta Pasqualina 👨🏻‍🍳😍 Made with home-made Almond Ricotta, lots of Spinach a super crunchy short-crust pastry. The recipe of this pie is in my E-BOOK, you have a few more hours to use the code BLACKFRIDAY and get 20 off your copy 🥳 download link in my bio & stories 💚💚💚

—

🇩🇪 Die beste Spinat-Ricotta-Torte EVER alias Torta Pasqualina 😍 die Torte besteht aus hausgemachten Mandel-Ricotta, Spinat und super knusprigen Mürbeteit. Das Rezept findest du in meinem EBOOK 💚 Du kannst noch für wenige Stunden den Code BLACKFRIDAY benutzen und deine Kopie mit einem 20% Rabatt kriegen 💚 Download-Link in meiner Bio & stories.

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