Spinatknödel is a spinach dumpling from Tyrol that is usually served as a side dish. It provides an inventive way of using up leftover stale bread, which is combined with a combination of spinach, eggs, butter, garlic, onions, and cheese, preferably parmesan.

After they have been boiled, the dumplings are traditionally drizzled with melted butter and sprinkled with grated cheese.