Knodel or dumplings vegetarian version

Knodel are a typical first course of Trentino, South Tyrol, South East German, Austrian, Czech, Slovak and Polish cuisine. In Italy they are called canederli.

There are various recipes and today we present the Bavarian version that you can also find inside the tents set up for the Oktoberfest which is being held this year from 22 September to 7 October in Munich.

The recipe is suitable for vegetarians.

Lactose is present in the ingredients so for those who are lactose intolerant it is recommended to take a tablet of Lactosolution lactase enzyme 15 minutes before eating these tasty knodels.

Ingredients for 4 people 250 g of stale bread cut into cubes 50 g of butter 1/2 piece of a small onion 3 tablespoons of parsley 3 eggs 250 ml of milk 3 tablespoons of flour salt pepper

Preparation

1. For this knodel recipe, peel the onion and chop it finely.
2. Heat a pan, melt the butter and fry the onion. Put in a glass container. Leave to cool well.
3. Meanwhile, open the eggs and beat them well. Mix with milk, salt and pepper.
4. Wash the parsley and chop it.
5. The parsley and chopped onions are added to the stale bread cut into cubes and mix well, letting it rest for a few minutes. Finally add the flour.
6. Wet your hands with cold water and form balls evenly with the dough.
7. Meanwhile, boil the water in a large saucepan, add salt and the balls you have prepared. Do not let the water rise too much otherwise the balls will break.
8. Let the balls boil for about 10 minutes. Then remove them from the water and garnish with chopped fresh parsley.

Here are the knodel ready. They can be served both as a first course with broth and dry as a side dish and go well with a mug of beer.