Cheese dumplings (in German Knödel) are a delicate and exquisite traditional dish of Trentino Alto Adige.
They are essentially large dumplings made from stale bread crumbs mixed with various ingredients, served in meat or vegetable broth or simply with melted butter.
The most famous ones are with speck and onion, but there are many versions. For example, cheese-flavored, spinach, mushroom, with beetroot, or with smoked sausage.
Cheese dumplings are a simple first course with peasant origins, made with leftover ingredients. Stale bread is softened with butter and milk and seasoned with whatever is at hand, then boiled in broth and finally served with a sprinkle of grated cheese and chives.
This recipe yields 18 dumplings, which is about 3 per person for 6 people. And to end on a sweet note, I would pair it with a delicious dessert, the orange bread.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 15 Minutes
- Portions: 5 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz bread crumbs (stale)
- 1 cup milk
- 2 oz cheese (grated, such as Grana or Parmesan)
- 3.5 oz butter
- 1.4 oz flour
- 3 eggs
- 1 onion
- to taste chives, salt, and nutmeg
Preparation
Cut the bread crumbs into small cubes and place them in a bowl. Chop the onion and sauté it in a pan with butter, then turn off the heat and let it cool slightly.
Add the onion and butter sauté to the bread, then add the beaten eggs, milk, flour, parmesan, a handful of freshly chopped chives, and two pinches of salt. Adjust the seasoning to your taste. If you like, add a pinch of nutmeg.
Knead the mixture with your hands to combine all the ingredients well. It should be soft and slightly sticky; if it is too soft, add a small amount of breadcrumbs. Let it rest for at least 15 minutes before forming the dumplings.
After the resting time, take the mixture and form balls of about 1.8 oz each. Moisten your hands before touching the dough. While waiting to cook, place the dumplings on a floured work surface.
If you decide to cook them in broth, drop them into the pot when the broth is boiling, a few at a time, and drain them after 10/12 minutes of cooking. Serve them in a bowl with two ladles of the same broth and a sprinkle of grated cheese.
If you prefer them dry, boil salted water and drop them in when it boils. After 10/12 minutes, drain them, place them on a plate, and pour melted butter over them, then sprinkle with some grated parmesan and chopped chives.
