Semmelknoedel are a little bit like Italian gnocchi, but are made using stale bread and milk. Enjoy in a soup, topped with mushroom gravy or marinara, alongside meats and fish, or however you like your dumplings. Create a slightly sweeter version (minus the garlic, pepper, and herbs) and eat warm with honey, almonds, and ricotta cheese.
- 425g stale bread cubed
- 250ml milk
- 2tbsp butter
- 1 onion finely chopped
- 1 tbsp fresh parsley chopped
- 2 medium eggs
- Half tsp salt
- 1 pinch ground black pepper
- Extra breadcrumbs to tighten the mixture if required
- Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
- Melt the butter in a saucepan. Add the onions. Cook and stir until soft and translucent. Stir in the parsley, and remove from the heat. Add to the bread/milk mixture along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
- Bring a large pan of lightly salted water to a boil. The water should be at least 10cm deep. When the water is boiling, make a test dumpling about the size of a small tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some breadcrumbs into the rest of the dumpling mixture.
- Form the remaining dough into dumplings and carefully drop into the boiling water. Simmer for 20 minutes. Remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!