Knodel are bread dumplings seasoned with pancetta, butter and parsley, typical of South Tyrolean cuisine. This tasty and hearty dish is perfect for warming up during cold winter days.
Soak 400 g of stale bread crumbs in 25 cl of warm milk.
Add 4 eggs, 100 g of chopped pancetta sautéed in 50 g of butter, one tablespoon of chopped parsley, a pinch of nutmeg, 50 g of flour and a pinch of salt.
Mix well and form from the mixture many balls about 5-6 cm in diameter; cook them for 15 minutes in boiling water, drain with a slotted spoon and let dry on a cotton towel.
Knodel are served in meat broth or dry, dressed with melted butter or roast gravy.
Bowl
Pan
Spoon
Knife
Store in the refrigerator in an airtight container for up to 2 days
Knodel are typical of the South Tyrolean tradition
Italy
| Energy (kcal) | 313.32 |
| Carbohydrates (g) | 33.2 |
| of which Sugars (g) | 2.42 |
| Fat (g) | 16.13 |
| of which Saturates (g) | 6.44 |
| Protein (g) | 10.55 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.19 |
