Go Back
+ servings
Print

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

Ingredients

  • 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

Instructions

  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.