Depending on size and shape they are also called Spätzli (longer and bigger). There exist special Knöpfli/Spätzli maker, but you don’t need such a fancy thing. You can just use the backside of your potato grater.
Most of you were on the right track. Just the basil was misleading, as it was spinach. ;-) The closest was Robert from lamiacucina. Congrats!
Foodies riddle #2 will be online in 2 weeks on Monday, May 12. Stay tuned! If you have any suggestion for a future riddle just drop me a line: kochtopf(at)gmail(dot)com.
50 g semolina
150 g flour
1/2 ts salt
1 hand full of fresh spinach
50 ml milk
50 ml water
Boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor, add milk, water and salt and pulse until you have a green liquid, add eggs and pulse 1-2 time more.
Mix semolina, salt and flour, add egg/milk mixture in sips and beat with a fork until you have a dough that’s a bit thicker than pancake mix but not a stiff dough. Cover and refrigerate for 30 minutes.
Bring a large pot of water to a boil, add 1 tb salt. With a spatula spread some of the dough through the backside of a coarse grater, letting the dough drop into the water.
When the Knöpfli float to the surface remove with slotted spoon. Repeat steps until all dough has been used.
You can serve Knöpfli as a main dish, with a lot of cheese and fried onions or/and croutons. Or as a side dish instead of potatoes, pasta or rice.