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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!
Capunet - Spinach Dumplings
Equipment
- food-processor
Ingredients
For the Parmigiano
- 100 g macadamia nuts
- 1 tbsp nutritional yeast
- ½ 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!
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Lois Westerfield says
I fell in love with this dish in Poscihavo - a lovely town! Would these freeze well? Would you freeze before or after cooking in boiling water?
carlocao says
Hi Lois, you could definitely freeze them once cooked. I don't advise to freeze the batter. Best, Carlo
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!!!? 😊