These South Tyrolean bread dumplings are the most typical dish back home. This is the basic recipe. Adding spinach, cheese or speck turns them into either be an appetizer served over browned butter and sprinkled with parmesan cheese or along with a coleslaw or green salad. The key is the right bread. We use “Kaiser” rolls in the US, but you can experiment with other types of bread, too. Make sure to do a test Knödel to make sure they hold in the water. If not, use more flour.
About 6 mid-sized old Kaiser rolls (comes to about 2 quarts of diced bread cubes)
1 medium-sized yellow onions
2 Tbsp butter
1/2 cup + 1 Tbsp milk
2 Tbsp AP flour
2 Tbsp parsley
Salt and pepper
Finely dice bread into 1/4 inch cubes and if not already dried-out, heat in oven at about 230 F for approximately 15-20 minutes or until they are crisp, but not browned.
Finely dice onions and parsley. Keep separate.
Heat butter in a small pan and add onions. Stir until onions are lightly browned.
Mix eggs with milk and add salt and pepper.
Pour milk mixture over bread and sprinkle with chopped parsely.
Add flour and knead dough until it is uniform.
Let rest for 10 minutes.
Bring water to a boil in a medium-sized pot.
Form about 8 Knödel.
Reduce heat and simmer Knödel in the water for about 12-15 minutes.