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5 from 2 votes

Capunet - Spinach Dumplings

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
Prep Time20 mins
Cook Time4 mins
Course: Main Course
Cuisine: swiss
Keyword: capunet, dumplings, gnocchi, spinach
Servings: 2
Author: Carlo Cao


  • food-processor


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


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


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!