A delicious dinner doesn’t have to be complicated. A few pre-cooked noodles, a tasty sauce, and you’re good to go! Right?! Our Swabian Knöpfle with Gorgonzola & Spinach are ready in no time and are simply delicious! If you don’t feel like spending a lot of time cooking, this dish is just perfect for you. Quick and easy weeknight cooking for the whole family! That’s what everyone wants, right?! ;)
When I was a child, you still had to cook pasta »from scratch« when you were in the mood for pasta. Nowadays, you can buy pre-cooked pasta in the supermarket, which only needs to be thrown into a frying pan (or into the microwave) to heat it up quickly. No pot with boiling water needed. Some people will say this doesn’t really save a lot of time, but for some people, every second counts! ;P
We often have pre-cooked pasta in the fridge – stuff like the Knöpfle, Spätzle, or Schupfnudeln. All typical German egg noodles (and potato noodles) btw. Those packages are very useful when you want something quickly on your plate. We also have plenty of regular pasta that needs to be cooked in the cabinets. That regular pasta is normally cheaper than the pre-cooked and refrigerated pasta from the supermarket. When it comes to Schupfnudeln (the potato noodles), we typically draw the line… There you only have two choices – use the pre-cooked ones or make them from scratch. Something we hardly do to be honest. ;P
This dish here can be prepared with any other type of pasta, if you want to. We just like German Knöpfle, but fusilli, farfalle, or penne work just as fine for this dish. The delicious sauce with Gorgonzola and spinach goes well with all types of pasta.
The Gorgonzola in our sauce is a slightly »stronger« version of the popular cheese. There are differences when it comes to Gorgonzola. We like the more aromatic, stronger version of the cheese, but that may not be the case for everyone. So if you want to make sure that as many people as possible enjoy the pasta and sauce, you might want to get a milder Gorgonzola. Many (better-stocked) supermarkets have several options these days.
If you like to cook pasta, you’ll find quite a lot of recipes here on the blog that might be interesting for you. Our overview of pasta recipes lists everything we’ve published in that category so far. Check it out!
Two simple and delicious pasta dishes we particularly enjoy cooking at home are the following (we thought you might be interested): our easy Pasta with Salsiccia & Savoy Cabbage (Carbonara Style) as well as our Turkish Pasta with Minced Meat. Both are fairly simple dishes that can be on the table in a short amount of time. After work, you often don’t want to spend a lot of time in the kitchen when you’re hungry and your stomach is already rumbling. Right?! That’s what these dishes are made for… ;P
INGREDIENTS / ZUTATEN
(3 servings)
some olive oil for frying
28 oz. (800g) Knöpfle pasta (refrigerated)
1 large red onion, finely diced
2-3 garlic cloves, finely diced
5.3 oz. (150g) baby spinach
1 dash of white wine
7 oz. (200g) heavy cream
5.3 oz. (150g) Gorgonzola, diced
some fresh grated nutmeg
salt, pepper
some cornstarch (if needed)
some chopped walnuts
(3 Portionen)
etwas Olivenöl zum Anbraten
800g Knöpfle (Kühltheke)
1 große rote Zwiebel, fein gewürfelt
2-3 Knoblauchzehen, fein gewürfelt
150g Baby Spinat
1 Schuss Weißwein
200g Schlagsahne
150g Gorgonzola, gewürfelt
etwas Muskatnuss, gerieben
Salz, Pfeffer
etwas Speisestärke (falls notwendig)
einige gehackte Walnüsse
DIRECTIONS / ZUBEREITUNG
1. Peel and finely dice the onion and garlic. Wash and drain the baby spinach. Roughly dice the Gorgonzola.
2. Heat up two large frying pans with a little olive oil each. Add the pasta to one of the pans and cook it over medium heat for about 8-10 minutes.
3. In the second frying pan, sauté the onion and garlic until soft and glossy. Add the spinach and let it wilt down. Deglaze with a dash of white wine, then add the heavy cream and Gorgonzola. Stir well and let the cheese melt completely. Season with some freshly grated nutmeg, salt, and pepper. If the sauce is too thin, thicken it with a little cornstarch (dissolved in water).
4. Divide Knöpfle between bowls, pour the sauce on top, and sprinkle with some chopped walnuts.
1. Die Zwiebel und den Knoblauch schälen und fein würfeln. Den Babyspinat waschen und abtropfen lassen. Den Gorgonzola grob in Würfel schneiden.
2. Zwei große Pfannen mit etwas Öl erhitzen. Die Knöpfle in eine der Pfannen geben und bei mittlerer Hitzezufuhr für etwa 8-10 Minuten anbraten.
3. In der zweiten Pfanne die Zwiebel und den Knoblauch glasig andünsten, dann den Spinat dazugeben und zusammenfallen lassen. Mit einem Schuss Weißwein ablöschen, dann die Sahne und den Gorgonzola dazugeben. Alles gut verrühren und den Käse schmelzen lassen. Mit etwas frisch geriebener Muskatnuss, Salz und Pfeffer abschmecken. Sollte die Soße zu dünn sein, einfach mit etwas Speisestärke (in Wasser aufgelöst) andicken.
4. Die angebratenen Knöpfle auf Schüsseln verteilen, die Soße darauf geben und mit gehackten Walnüssen bestreuen.
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Swabian Pasta (Knöpfle) with Gorgonzola & Spinach
- Prep Time: 00:10
- Cook Time: 00:10
- Total Time: 00:25
- Yield: 3
- Category: Pasta
- Cuisine: International
- Diet: Vegetarian
Description
A quick and easy-to-prepare weeknight dinner the whole family loves – Swabian Pasta (Knöpfle) with Gorgonzola & Spinach. So good!
Ingredients
some olive oil for frying
28 oz. (800g) Knöpfle pasta (refrigerated)
1 large red onion, finely diced
2-3 garlic cloves, finely diced
5.3 oz. (150g) baby spinach
1 dash of white wine
7 oz. (200g) heavy cream
5.3 oz. (150g) Gorgonzola, diced
some fresh grated nutmeg
salt, pepper
some cornstarch (if needed)
some chopped walnuts
Instructions
1. Peel and finely dice the onion and garlic. Wash and drain the baby spinach. Roughly dice the Gorgonzola.
2. Heat up two large frying pans with a little olive oil each. Add the pasta to one of the pans and cook it over medium heat for about 8-10 minutes.
3. In the second frying pan, sauté the onion and garlic until soft and glossy. Add the spinach and let it wilt down. Deglaze with a dash of white wine, then add the heavy cream and Gorgonzola. Stir well and let the cheese melt completely. Season with some freshly grated nutmeg, salt, and pepper. If the sauce is too thin, thicken it with a little cornstarch (dissolved in water).
4. Divide Knöpfle between bowls, pour the sauce on top, and sprinkle with some chopped walnuts.
Notes
Make something amazing in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
