Recipes

Cheese dumplings


Cheese dumplings

These bread dumplings are simple to make and great for using up stale bread. Here is the recipe for cheese dumplings.

Cheese dumplings ( käseknödel in German) are a typical first course of South Tyrolean cuisine . These bread gnocchi were born as a recycled recipe : in fact, bread, together with cheese, was never missing in the homes of mountain people.

Traditionally, local bread, known as kaisersemmel , should be used. Even for cheese, we tend to prefer local specialties such as gray cheese , but now everyone is used to preparing them with asiago , which is easier to find.

We served them dry with butter and chives but they can also be enjoyed in broth.

Asiago cheese for dumplings

Ingredients

For the cheese dumplings

  • Stale bread – 250 g
  • Milk – 200 ml
  • Eggs – 2
  • Asiago – 200 g
  • Flour – 30 g
  • Golden onion – 1
  • Butter – 40 g
  • Chives – 6 threads
  • Salt – to taste
  • Pepper – to taste

To season

  • Butter – 100 g
  • Chives – 6 threads

Preparation

How to prepare the recipe for cheese dumplings

1

First, cut the stale bread (2-3 days old) into cubes of about 1 cm.

2

Pour the milk into a bowl, add the eggs and a pinch of salt and beat quickly with a fork. Add the bread and mix so that the liquid part is distributed.

3

In the meantime, finely chop the onion and brown it in a pan with butter . It should just brown. Also dice the Asiago cheese.

4

Chop the chives and add it to the bread. Also add the freshly cooked onion, flour and Asiago . Knead with your hands, squeezing the mixture well between your fingers so that the bread comes apart and all the flavors come together.

5

Form the dumplings into a round shape, about the size of an apricot. As they are ready, place them on a plate.

6

Bring a pan full of water to the boil, add salt and cook the dumplings for 15 minutes . Meanwhile, in a separate pan, melt the butter .

7

Distribute the dumplings on plates, season with melted butter, parmesan to taste and chives cut with a knife.

The process is really simple but to demonstrate it here is a video with all the steps. The doses, being a typical product, are different from family to family but we can guarantee 100% the success of our dumplings.

If these recipes inspire you with snowy landscapes and warm family dinners, then try your hand at a trio of dumplings, also making the two variations with speck (the one that is most popular in Trentino) and with spinach , perfect if you have vegetarian guests.

Conservation

Uncooked dumplings can be kept in the refrigerator for a couple of days. Cooked, however, they can last up to 3 days.

Read also
Spätzle, the original recipe

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