Canederli (Knödel)

• •250 g Stale white bread (rolls or rustic bread)
• •180 ml Milk (whole or low-fat)
• •2 whole Large eggs
• •100 g Speck (smoked ham), finely diced
• •0.5 medium Small onion, finely diced
• •2 tbsp Fresh parsley, chopped
• •3 tbsp All-purpose flour
• •0.5 tsp Salt
• •1 pinch Black pepper, freshly ground
• •1 pinch Nutmeg, freshly grated
• •1 tsp Butter (for sautéing onion)
• •1.5 liters Beef or vegetable broth (for serving)
• •50 Butter (for serving, optional)
• •50 Parmesan cheese, grated (for serving, optional)

Instructions

1. 1

   Dice the stale bread into small cubes, approximately 0.5 cm (1/4 inch). Place them in a large mixing bowl.

2. 2

   In a small pan, melt 1 tsp butter over medium heat. Add the finely diced onion and sauté until translucent, about 3-5 minutes. Add the diced speck and cook for another 2-3 minutes until slightly crispy. Remove from heat and let cool slightly.

3. 3

   Gently warm the milk (do not boil). Pour the warm milk over the diced bread in the bowl. Let it soak for 10-15 minutes, gently turning the bread occasionally, until it is fully moistened and soft. Squeeze out any excess liquid if the mixture seems too wet, but generally, it should absorb well.

4. 4

   Add the cooled speck and onion mixture, eggs, chopped parsley, flour, salt, pepper, and grated nutmeg to the softened bread. Mix all ingredients gently with your hands until just combined. Do not overmix or knead vigorously, as this can make the canederli tough. The mixture should be moist but hold its shape. If too wet, add a little more flour; if too dry, add a tiny bit more milk.

5. 5

   Let the canederli mixture rest for 15-20 minutes to allow the flour to fully hydrate and the flavors to meld.

6. 6

   With wet hands, gently form the mixture into round dumplings, about 5-6 cm (2-2.5 inches) in diameter. Be gentle and avoid pressing too hard. You should yield approximately 8-10 dumplings.

7. 7

   Bring a large pot of lightly salted water or beef/vegetable broth to a gentle simmer (not a rolling boil). Carefully drop the formed canederli into the simmering liquid.

8. 8

   Cook the canederli for 15-20 minutes, or until they float to the surface and are cooked through. Ensure the liquid maintains a gentle simmer; a vigorous boil can cause the dumplings to break apart.

9. 9

   Remove the canederli with a slotted spoon. Serve immediately, either in a bowl with some of the simmering broth and a sprinkle of fresh parsley, or drained and tossed with melted butter and grated Parmesan cheese.

Chef's Tips

• 💡**Use truly stale bread:** Fresh bread contains too much moisture and will result in dense, heavy dumplings. If your bread isn't stale enough, you can dry it out in a low oven (around 100°C/200°F) for 15-20 minutes.
• 💡**Gentle handling is key:** Overmixing or pressing too hard when forming the dumplings can make them tough. Aim for a light, airy texture.
• 💡**Test a dumpling:** Before cooking the entire batch, simmer one canederlo. If it falls apart, gently mix a little more flour into the remaining dough. If it's too dense, you might have overmixed or added too much flour.
• 💡**Variations:** For 'Käseknödel' (cheese dumplings), replace the speck with 100g of grated hard cheese (like Parmesan, Pecorino, or a local mountain cheese like Greyerzer). You can also add 50g of finely chopped, blanched, and squeezed spinach for 'Spinatknödel'.
• 💡**Serving suggestions:** Canederli are also excellent served as a side dish with hearty stews like Goulash, or simply with a fresh green salad.