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Vegan Wild Garlic Swiss Knoepfli

Course Side Dish
Cuisine Swiss
Keyword spring recipes, vegan knoepfli, wild garlic
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Velvet & Vinegar


  • 375 g knoepfli or spaetzle flour
  • 30 g semolina
  • 1- 1 1/2 tsp salt
  • 1 pinch of Kala Namak optional, organic
  • 300 ml sparkling water
  • 2 tbsp vegetable oil organic
  • 50 g wild garlic organic


  1. Mix flour, salt and semolina in a bowl and form a hollow.
  2. Rinse off the wild garlic under running water and drain.
  3. Put the wild garlic and the sparkling water into a blender and puree.
  4. Pour the liquid slowly into the bowl, add the oil and mix well (preferably with a food processor). The dough should be relatively thick.
  5. Fill a pan with water and bring to the boil, sieve the dough into the pan with a knoepfli sieve and boil the knoepfli until they float on top. Then lift them out of the water with a sieve or a ladle.
  6. Add some oil or vegan margarine to the cooked knoepfli and mix.