Canederli (Knödel)
Canederli, also known as knödel, are the most authentic gnocchi of the Trentino tradition. Made with stale bread, speck, and cheese, they represent a humble and genuine dish that transforms leftovers into a flavourful meal. Perfect served in hot broth or melted butter, they are the quintessential mountain comfort food.
Preparation
- 1
Cut the stale bread into small cubes and place in a bowl. Pour the warm milk over it and let it rest for 10 minutes until the bread is completely moistened.
- 2
Cut the speck into small dice and add it to the bread along with the grated cheese, eggs, flour, parsley, salt, and pepper.
- 3
Mix the ingredients with your hands until you obtain a homogeneous and compact dough. If it seems too soft, add a little more flour.
- 4
With wet hands, form canederli about 6-7 centimetres in diameter by rolling the dough.
- 5
Bring the beef broth to a boil in a large pot. Gently immerse the canederli in the boiling broth.
- 6
Cook for about 15 minutes after they rise to the surface, until they float steadily.
- 7
Transfer the canederli to a soup tureen with some steaming broth, or dress them with melted butter, depending on your preferred tradition.
Chef's Tips
If you prefer canederli with butter, skip the broth step and dress them with melted butter and grated cheese. The bread must be completely stale: using fresh bread would make the dough too soft.